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Warm Spiced Lentils


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Serves | Prep Time | Cook Time

Ingredients

1 tablespoon olive oil
2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons curry powder
1 teaspoon ground coriander
2 1/2 cups water
2 cups chicken broth
2 cups dried lentils
3 bay leaves
1 cup plain yogurt
3/4 cup tomato puree


Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally. Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute. Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender. Uncover and cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.


Pairs Well With


Notes

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