3 servings (1/2 cup each)
Ingredients:
1/3 uncooked onion, chopped
2 tsp minced garlic
1 tsp minced ginger
1/3 tsp ground tumeric
1/3 tsp curry powder
1/3 tsp ground cumin
1/3 tsp ground coriander
1/3 tsp table salt
133 ml, 4.5 oz lite coconut milk
2 tbsp tomato paste
1 cup fat free chicken broth
3/4 cup dry lentils, green or brown
Directions:
Spray a medium saucepan and heat on medium low heat. Add onion, garlic and ginger, cook until golden brown, about 5 minutes, stirring occasionally.
Add the spices and cook for another 30 seconds, stirring frequently.
Add the coconut milk, tomato paste, chicken broth, lentils and stir to combine.
Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
Suggested Serving: Serve with sliced green onions, plain fat free greek yogurt and a squeeze of lime.
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