Curried Lentil-and-Vegetable Stew

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 t olive oil
• 2 c unsalted vegetable stock
• 1 yellow onion, chopped
• 2 T all-purpose flour
• 2 c chopped zucchini
• ½ t kosher salt
• 2 garlic cloves, thinly sliced
• 1 (17.6-oz.) pkg. steamed cooked lentils (about 2½ c)
• 1 c chopped, seeded tomato
• 2 T fresh lime juice
• 2 T curry powder
• 2 T plain whole-milk yogurt
• 2 T unsalted ketchup
• ¼ c chopped fresh cilantro

Directions

1. Preheat Bravo to 350°F.
2. Heat oil in 10-inch nonstick round roast pan. Add onions. Roast for 4 mins. Add zucchini and garlic and cook 3 min.
3. Add tomato, curry powder, and ketchup. Cook 1 minute, stirring constantly.
4. In a small bowl, combine stock and flour. Slide out pan. Add stock mixture to pan and bring up to a boil. Stir in salt and lentils and cook 3 minutes.
5. Remove pan from oven. Stir in lime juice. Divide lentil mixture among 4 bowls and top evenly with yogurt and cilantro.