Indian-Spiced Lentils And Lamb

• 2 teaspoons olive oil
• 6 ounces lean ground lamb
• 1 teaspoon red curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1 1/2 cups chopped onion
• 3/4 cup chopped carrot
• 1 jalapeno pepper, chopped
• 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 3/4 cup brown lentils
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 3/4 cup light coconut milk
• 1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
• 1/4 cup 2% reduced-fat Greek yogurt
• 1/4 cup cilantro leaves

1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); saute 4 minutes, stirring to crumble. Add onion, carrot, and jalapeno; saute 4 minutes or until lamb is browned. Add garlic; saute 1 minute, stirring constantly. Stir in tomato paste; saute 30 seconds.
2. Add lentils; saute 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.

olive oil, lean ground lamb, red curry, ground cumin, kosher salt, ground red pepper, onion, carrot, pepper, garlic, tomato paste, brown lentils, chicken broth, water, light coconut milk, tomatoes, yogurt, cilantro

Taken from www.myrecipes.com/recipe/indian-spiced-lentils-lamb (may not work)