Indian-Spiced Lentils and Lamb 19

Ingredients

2 teaspoons olive oil
6 ounces lean ground lamb
1 teaspoon red curry powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 1/2 cups chopped onion
3/4 cup chopped carrot
1 jalapeño pepper, chopped
5 garlic cloves, minced
1 tablespoon tomato paste
3/4 cup brown lentils
2 cups fat-free, lower-sodium chicken broth
1 cup water
3/4 cup light coconut milk
1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
1/4 cup 2% reduced-fat Greek yogurt
1/4 cup cilantro leaves

How to Make It

Step 1

Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.

Step 2

Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.

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carrot, chicken broth, cilantro leaves, coconut milk, lamb