Spicy Curried Lentil Stew
Krutatrth
Good and spicy.
ingredients
- pound ready-to-eat baby-cut carrots
- 1 large onion, quartered
- 4 cloves garlic
- 1/8 teaspoon finely chopped seeded habanera Chile (optional)
- 1-tablespoon extra-virgin olive oil
- 2 tablespoons curry powder
- 1-teaspoon ground ginger
- 1-teaspoon salt
- 2 dried bay leaves
- 1 (9-ounce) box Green Giant(R) Frozen Spinach, thawed, squeezed to drain*
- 2 (19 ounce) cans Progresso(R) Vegetable Classics lentil soup
- 1 (28-ounce) cans Progresso(R) Tomato Puree
- 1/2-cup fresh cilantro leaves
- 1 (13.5 ounce) cans coconut milk (not cream of coconut)
- 2 cups Yoplait(R) Original Fat Free plain yogurt (optional)
directions
- 1
In food processor, combine carrots, onion, garlic and Chile; process with 20 on/off pulses until chopped. In 4-quart saucepan or Dutch oven, heat oil over medium heat until hot. Stir in chopped vegetables, curry powder, ginger, salt and bay leaves. Cook 10 minutes, stirring occasionally.
- 2
Meanwhile, in food processor, process thawed spinach with 10 on/off pulses until finely chopped. Add spinach to vegetable mixture. Stir in both cans of soup and the tomatoes until well combined. Cover; cook over medium heat for 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
- 3
Meanwhile, in food processor, process cilantro with several on/off pulses just until finely chopped.
- 4
Remove saucepan from heat. Stir in cilantro and coconut milk. Remove bay leaves. Top individual servings with yogurt.
Source: Krutatrth
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