Spicy Curried Lentil Stew

(7)
  2 reviews

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

Directions

  1. 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. 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. 3 Meanwhile, in food processor, process cilantro with several on/off pulses just until finely chopped.
  4. 4 Remove saucepan from heat. Stir in cilantro and coconut milk. Remove bay leaves. Top individual servings with yogurt.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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