Red Lentils

Ingridients

• 2 Tbs. curry powder
• im2 Tbs. 2 cups diced red kuri squash or sweet potato
• 1 medium onion, chopped (1½ 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
  

Reciepe

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