- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh ginger
- 1 tbsp (15 mL) mild curry paste or powder, or to taste
- Pinch cayenne pepper
- 2 cups (500 mL) diced peeled potatoes (about 2)
- 1½ cups (375 mL) thinly sliced carrots (about 3)
- 1½ cups (375 mL) vegetable or chicken stock
- ¼ cup (50 mL) tomato paste
- 1 can (19 oz/540 mL) lentils, drained and rinsed
- Salt and freshly ground black pepper
- ¼ cup (50 mL) chopped fresh cilantro or parsley
- Plain yogurt (optional)
- 8-cup (2 L) casserole dish with lid
- In casserole dish, combine oil, onion, garlic, ginger, curry paste and cayenne pepper. Microwave, covered, on High for 2 to 3 minutes, until onion is softened.
- Add potatoes, carrots, stock and tomato paste. Microwave, covered, on High for 10 to 14 minutes, stirring once, until vegetables are tender.
- Add lentils. Microwave, covered, on High for 3 to 5 minutes or until piping hot. Season with salt, if required, and pepper to taste.
- Sprinkle with cilantro and serve in heated bowls. Top each with a spoonful of yogurt, if desired.
- Variation:
- This is a meatless stew but you can add about 1 ½ cups (375 mL) diced cooked roast lamb, pork or ham along with lentils.