Red Lentil Stew With Yogurt Sauce Recipes

RED LENTIL STEW WITH YOGURT SAUCE

Steps:

• Yogurt Sauce:.
• Combine yogurt and cilantro in a small bowl. Use an immersion blender to finely chop cilantro and blend it in with the yogurt.
• Cover and chill.
• Lentil Stew:.
• Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; saute 8 minutes or until tender.
• Add curry; cook 1 minute, stirring constantly.
• Add broth and tomatoes to pan; bring to a boil.
• Stir in lentils. Cover and reduce heat, and simmer 30 minutes or until lentils are very soft. Stir in ginger.
• Using an immersion blender in pan, coarsely puree lentil mixture. Stir in cayenne pepper and salt if desired.
• Serve lentil mixture with yogurt sauce.

CREAMY LENTIL STEW

Steps:

• Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
• Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

RED LENTIL SOUP WITH LEMON-MINT YOGURT

Steps:

• Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
• Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
• Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
• Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
• Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.