Rating: 3 stars
79 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 15
  • 2 star values: 13
  • 1 star values: 17

Quick cooking lentils serve as the main ingredient in this comforting spiced stew. A generous dollop of plain yogurt helps tame the heat for those who prefer milder meals.

Lindsay Hunt

Gallery

Credit: Chris Court

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium heat. Add the carrots, onion, curry powder, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes.

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  • Add the lentils and 4 cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are very tender, 12 to 16 minutes. Stir in the lemon juice.

  • Meanwhile, cook the rice according to the package directions.

  • Combine the yogurt, cilantro, and ¼ teaspoon each salt and pepper in a small bowl.

  • Serve the lentils over the rice, topped with the cilantro yogurt and additional cilantro leaves. Serve with the lemon wedges.

Nutrition Facts

633 calories; fat 14g; saturated fat 2g; cholesterol 4mg; sodium 411mg; protein 31g; carbohydrates 99g; sugars 7g; fiber 17g; iron 6mg; calcium 102mg.
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