Indian-Spiced Lentils and Lamb
Main
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
Directions
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.
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.