Spicy Curried Lentil Stew

Traditional curry flavors blend perfectly in this quick-to-make meatless stew.

  • prep time 30 min
  • total time 30 min
  • ingredients 15
  • servings 8

Ingredients

1
bag (1 lb) ready-to-eat baby-cut carrots
1
large onion, quartered
4
cloves garlic
1/8
to 1/4 teaspoon finely chopped seeded habañero chile, if desired
1
tablespoon extra-virgin olive oil
2
tablespoons curry powder
1
teaspoon ground ginger
1
teaspoon salt
2
dried bay leaves
1
box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain*
2
cans (19 oz each) Progresso® Vegetable Classics lentil soup
1
can (28 oz) Muir Glen® organic tomato puree
1/2
cup fresh cilantro leaves
1
can (13.5 oz) coconut milk (not cream of coconut)
2
cups Yoplait® Original Fat Free plain yogurt (from 2-lb container), if desired
  • 1 In food processor, process carrots, onion, garlic and chile with 20 on/off pulses until chopped. In 4-quart saucepan or Dutch oven, heat oil over medium heat. Stir in chopped vegetables, curry powder, ginger, salt and bay leaves. Cook 10 minutes, stirring occasionally.
  • 2 Meanwhile, in food processor, process thawed spinach with 10 on/off pulses until finely chopped. Add spinach to vegetable mixture. Stir in both cans of soup and the tomatoes until well combined. Cover; cook over medium heat 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
  • 3 Meanwhile, in food processor, process cilantro with several on/off pulses just until finely chopped.
  • 4 Remove saucepan from heat. Stir in cilantro and coconut milk. Remove bay leaves. Top individual servings with yogurt.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving (Without Yogurt)
    Calories
    260
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    1230mg
    1230%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    10g
    10%
      Sugars
    14g
    14%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    300%;
    Vitamin C
    20%;
    Calcium
    10%;
    Iron
    25%;
    Exchanges:
    1 1/2 Starch; 1 Vegetable; 1/2 Very Lean Meat; 2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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