Spicy Yellow Soybean, Lentil, and Carrot Curry

Name: Spicy Yellow Soybean, Lentil, and Carrot Curry Recipe
Yield: 6
Ingredients: 1 tablespoon Olive oil; 21/3 cups finely chopped onion; 1 tablespoon red curry paste (I used 2tsp dry curry powder); 4 cups veg. broth divided; 2cups finely chopped carrot; 2 tablespoons minced peeled fresh ginger; 1/8 tsp red pepper; 3 garlic cloves (I used 5); 1 cup dried small red lentils; 1 12 ounce can black beans rinsed and drained (couldn't find canned yellow soy beans any where); 1/3 cup fresh cilantro; 1/4 tsp salt; 1/4 tsp black pepper; 6 tablespoons 1/% plain yogurt; Cilantro sprigs (optional)

(1)

Number of Servings: 6

Ingredients

1 tablespoon Olive oil21/3 cups finely chopped onion1 tablespoon red curry paste (I used 2tsp dry curry powder)4 cups veg. broth divided2cups finely chopped carrot2 tablespoons minced peeled fresh ginger1/8 tsp red pepper3 garlic cloves (I used 5)1 cup dried small red lentils1 12 ounce can black beans, rinsed and drained (couldn't find canned yellow soy beans any where)1/3 cup fresh cilantro1/4 tsp salt1/4 tsp black pepper6 tablespoons 1/% plain yogurtCilantro sprigs (optional)

Directions

1.Heat oil in a large saucepan over med-high heat.Add onion; saute 3 mins or until tender.Stir in curry powder; cook 1 min.Add 1/2 cup of broth, carrot, ginger, red pepper, and garlic; cook 6 minutes or until carrot is tender, stirring occasionally.Add 3 1/2 cups broth, lentils, and beans; bring to a coil.Reduce heat; simmer 10 minutes or until lentils are tender.Stir in Cilantro, salt, and black pepper.Place 1 cup of curry in each of 6 bowls; dollop with yogurt.Garnish with cilantro sprigs, if desired.Serving size 1 cup curry and 1 tablespoon of yogurt.

Number of Servings: 6

Recipe submitted by SparkPeople user SERA_NINA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 195.2
Total Fat: 3.1 g
Cholesterol: 0.2 mg
Sodium: 758.4 mg
Total Carbs: 33.7 g
Dietary Fiber: 10.3 g
Protein: 9.7 g

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Member Reviews

K_SPARK
It's quite liquid- like a soup. Is that how it meant to be? Anyway I liked it. The combination with yogurt is great. Fine during the cold season.
Spices amounts I used: curry dried 4 tsp/salt 0.5 tsp/ cilantro dried 1.5 tsp/ red curry paste 1 tsp/ fresh ginger root 2 cm

Thanks for sharing! - 1/24/11