Warm Spiced Lentils

• 1 tablespoon olive oil
• 2 cups chopped onion
• 1 tablespoon finely chopped peeled fresh ginger
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 1/2 cups water
• 2 cups fat-free, less-sodium chicken broth
• 2 cups dried lentils
• 3 bay leaves
• 1 cup plain whole-milk yogurt
• 3/4 cup tomato puree

1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally. Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute. Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender. Uncover and cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.

olive oil, onion, fresh ginger, salt, freshly ground black pepper, garlic, ground cumin, ground coriander, water, chicken broth, dried lentils, bay leaves, milk, tomato puree

Taken from www.myrecipes.com/recipe/warm-spiced-lentils-0 (may not work)