Yellow Soybean, Lentil, and Carrot Curry
Ingredients:
• 1 tablespoon olive oil
• 2 cups chopped green onion
• 1 tablespoon red curry paste
• 4 cups vegetable broth, divided
• 2 cups finely chopped carrot
• 2 tablespoons minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 cup dried small red lentils
• 1 (15-ounce) can yellow soybeans, rinsed and drained
• ⅓ cup minced fresh cilantro
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 6 tablespoons plain fat-free yogurt
• Fresh cilantro sprigs (optional)
Steps:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add onion and sauté for 3 minutes, or until tender.
3. Stir in curry paste and cook for 1 minute.
4. Add 1/2 cup broth, carrot, ginger, and garlic; cook for 6 minutes or until carrot is tender, stirring occasionally.
5. Add remaining 3 1/2 cups broth, lentils, and soybeans; bring to a boil.
6. Reduce heat and simmer for 10 minutes, or until lentils are tender.
7. Stir in cilantro, salt, and black pepper.
8. Divide evenly among 6 bowls, dollop with yogurt, and garnish with cilantro sprigs if desired.