PREP: 5 minutes
COOK: 15 minutes
Vegetarian, Gluten-Free, Pescatarian, Egg-Free, Nut-Free
yellow onion, diced
garlic clove, minced
grated fresh ginger
15-oz can lentils, drained and rinsed
19-oz can fire-roasted tomatoes
plain Greek yogurt
fresh cilantro leaves
Salt and pepper to taste
In a large pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Stir in the garlic and ginger. Cook until they become fragrant, about 30 seconds. Add the curry powder and ground cumin and cook, stirring, until they become fragrant, about 30 seconds. Stir in the zucchini, lentils, fire-roasted tomatoes, and vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil then reduce the heat to medium-low. Simmer, stirring occasionally, until the zucchini has softened and the flavours have concentrated, about 5 to 10 minutes.
Serve immediately topped with the Greek yogurt and cilantro. Store in the refrigerator for up to 5 days.
|Total Fat (g)||4.5|
|Total Carbohydrate (g)||34|
|Dietary Fiber (g)||11|
|Total Sugars (g)||10|
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