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.