Madras Curry Lentil Stew

This delicious stew has everything going for it: it comes together quickly, is healthy and low fat, and freezes and reheats beautifully. To top it all off, this is my week to “shop at home,” in other words use up stuff I already have. Dig around a little and you might find some lentils in the back of your shelf, too!

Madras Curry Lentil Stew

Makes 4 servings

1-1/2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrots
1-1/2 cup lentils
1 tablespoon Madras curry powder or garam masala
6 cups chicken or vegetable broth
1 tablespoon cilantro, finely chopped
1/2 teaspoon salt
1/4 teaspoon white pepper
Plain yogurt  (optional)

In large saucepan, heat oil over medium heat. Add onion and cook five minutes, stirring occasionally. Add carrots, lentils and curry powder or garam masala and continue to cook for two more minutes, stirring frequently. Add broth and cover, continuing to heat until stew reaches boiling point. Reduce heat to low and simmer for 45 to 50 minutes or until lentils are tender. Stir in chopped cilantro, salt and white pepper. Ladle into soup bowls and top with yogurt and more cilantro if desired.