Curried Lentil and Vegetable Stew

Prep time: 20 minutes
Servings: 4

Ingredients:

• 2 teaspoons olive oil
• 1 (8 ounce) package pre-chopped yellow onion
• 2 cups chopped zucchini
• 2 garlic cloves, thinly sliced
• 1 cup chopped, seeded tomato
• 2 Tablespoons curry powder
• 2 Tablespoons unsalted ketchup
• 2 cups unsalted vegetable stock
• 2 Tablespoons all-purpose flour
• ½ teaspoon kosher salt
• 1 (17.6 ounce) package steamed cooked lentils (about 2.5 cups)
• 2 Tablespoons fresh lime juice
• 2 Tablespoons plain whole-milk yogurt
• ¼ cup chopped fresh cilantro

Directions:

Step 1: Heat oil in a large saucepan over medium-high heat. Add onion; saute 4 minutes. Add zucchini and garlic; cook 3 minutes. Add tomato, curry powder and ketchup; cook 1 minute stirring constantly.

Step 2: Combine stock and flour in a small bowl. Add stock mixture to pan; bring to a boil. Stir in salt and lentils; cook 3 minutes. Remove pan from heat; stir in lime juice. Divide lentil mixture among 4 bowls; top evenly with yogurt and cilantro.  

Notes:

This is a quick way to enjoy tasty Indian food straight from your own kitchen!

Nutrition:

Per serving: 321 calories; 17 g protein; 57 g carbohydrates; 418 mg sodium

Recipe source: https://www.cookinglight.com