Orange Dal

• 2 Tbs. olive oil
• 2 Tbs. curry powder
• 2 cups diced red kuri squash or sweet potato
• 1 medium onion, chopped (1 1/2 cups)
• 2 large carrots, chopped (1 cup)
• 2 cups red lentils
• 1 cup plain low-fat or soy yogurt
• 4 cups low-sodium vegetable broth
• 4 cloves garlic, crushed
• 3 whole green cardamom pods
• 2 bay leaves

1. Heat oil in large saucepan or Dutch oven over medium heat.
2. Add curry powder, and stir 30 seconds, or until fragrant.
3. Add squash, onion, and carrots, and saute 1 minute.
4. Add lentils, and stir 30 seconds, or until coated with oil and curry powder.
5. Stir in yogurt, then broth.
6. Add garlic, cardamom, and bay leaves.
7. Reduce heat to medium-low, and simmer 45 minutes.
8. Remove cardamom and bay leaves, and season with salt and pepper, if desired.

olive oil, curry powder, red kuri, onion, carrots, red lentils, soy yogurt, lowsodium, garlic, green cardamom pods, bay leaves

Taken from www.vegetariantimes.com/recipe/orange-dal/ (may not work)