Archive for June 4th, 2010

Even though it’s hot out, this dish was a real treat. The spice is nicely counter-balanced by the natural sweetness from the carrots and the herby-ness (not a word, I know!) of the cilantro. With a dollop of plain soy yogurt on top, this was a delightful and healthy dish.

Spicy yellow soybean, lentil, and carrot curry (modified lightly from Cooking Light)

1 tablespoon olive oil

2 1/2 cups finely chopped onion

2 teaspoons curry powder

4 cups vegetable broth, divided

2 cups finely chopped carrot

2 tablespoons minced fresh ginger

3 shakes of ground red pepper

3 garlic cloves, minced

1 cup dried red lentils

1 15-ounce can yellow soybeans, rinsed and drained (I found this in Whole Foods)

1/4 cup minced fresh cilantro

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

plain soy yogurt

fresh cilantro sprigs

Heat oil in a large saucepan over medium high heat. Add onion, saute 3 minutes or until tender. Stir in curry powder, cook 1 minute. Add 1/2 cup 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 soybeans; bring to a boil. Reduce heat, simmer 10 minutes or until lentils are tender. Stir in cilantro, salt, and black pepper. Divide evenly among 6 shallow bowls,, and add a dollop of soy yogurt and garnish with cilantro. Makes 6 servings.

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