Curried Red Lentils And Brussels Sprouts Recipe

• 8 ounce. red lentils
• 1 lg. onion, coarsely minced
• 1 teaspoon chopped garlic
• 1 tbsp. canola oil
• 1 1/2 teaspoon grnd cumin
• 1 teaspoon turmeric
• 1/4 teaspoon dry mustard
• 1 tbsp. grated fresh ginger
• 1 1/2 c. chicken stock
• 3 ounce. tomato paste
• 2 tbsp. lemon juice
• 12 ounce. Brussels sprouts, trimmed and quartered
• 3/4 c. or possibly more nonfat yogurt

1. Cover lentils generously with water and bring to a boil.
2. Reduce heat and cook till lentils are soft but have not lost their shape, less than 10 min.
3. Saute/fry onion and garlic in warm oil till onion begins to brown.
4. Stir in cumin, turmeric, mustard and ginger and cook about 1 minute.
5. Add in chicken stock, tomato paste, and lemon juice; stir to blend well.
6. Add in Brussels sprouts.
7. Cover and simmer till sprouts are done, 5-7 min.
8. When lentils are cooked, drain.
9. When sprouts are cooked, stir in lentils, blend well and heat through.
10. Serve with yogurt.
11. Yield: 3 servings.

red lentils, onion, garlic, canola oil, grnd cumin, turmeric, dry mustard, ginger, chicken stock, tomato paste, lemon juice, brussels sprouts, nonfat yogurt

Taken from cookeatshare.com/recipes/curried-red-lentils-and-brussels-sprouts-19360 (may not work)