SERVES 4
TOTAL TIME: 35 minutes
You cannot substitute brown lentils for the red lentils here; red lentils have a very different texture. See the photos that follow the recipe.
|
1 |
cup red lentils, picked over and rinsed |
|
4 |
cups vegetable broth |
|
2 |
tablespoons unsalted butter |
|
1 |
onion, chopped fine |
|
3 |
garlic cloves, minced |
|
1 |
tablespoon grated fresh ginger |
|
1 |
tablespoon curry powder |
|
1 |
large tomato, cored, seeded, and cut into ¼-inch pieces |
|
|
Salt and pepper |
|
2 |
tablespoons minced fresh cilantro |
|
½ |
cup plain yogurt |
1. Microwave lentils and 2 cups broth in bowl until lentils are nearly tender and most liquid is absorbed, about 8 minutes.
2. Meanwhile, melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.
3. Stir in microwaved lentil mixture, tomato, and remaining 2 cups broth and simmer until lentils are very tender and flavors meld, about 15 minutes. Season with salt and pepper to taste. Sprinkle individual portions with cilantro and dollop with yogurt before serving.