Lentil Curry

Prep Time 50 Minutes

Cook Time 49 Minutes

Calories per seving 470

Fat 11g

Cholesterol 10mg

Sodium 330mg

Carbohydrates 84g

Fiber 16g

Sugar 28g

Protein 14g

2 tbsp olive oil
2 onions, diced
1 garlic clove, minced
1/4 cup tomato paste
3 tbsp mild curry powder
2 tbsp ground cumin
1/4 cup green or brown lentils, rinsed
3/4 lb potatoes, cut into 1/2-inch cubes
3/4 lb carrots, cut into 1/2-inch cubes
3/4 lb leeks (white and light green parts only), sliced
Salt and pepper
2 ripe tomatoes, diced
1/3 cup Sunsweet prunes, diced
1 cup plain 3.5% yogurt
1/4 cup finely chopped fresh mint or parsley

Heat oil in large saucepan set over medium heat; sauté onions and garlic for about 2 minutes or until softened.

Stir in tomato paste, curry powder and cumin; cook for 1 to 2 minutes or until fragrant. Add 2 1/2 cups water and lentils; bring to boil. Cover and cook over medium heat for 10 minutes.

Add potatoes, carrots, leeks, and salt and pepper to taste; cook for about 20 minutes or until vegetables and lentils are tender. Stir in tomatoes and prunes; cook for 5 minutes. Stir yogurt with mint; serve with curry.

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