Advertisement

Ingredients

Directions

  • In a saucepan, cook onion in oil for 2 minutes. Stir in curry and cumin; cook 2 minutes. Add lentils, water and 1/2 tsp salt. Bring to a boil; cover, reduce heat and simmer until tender, about 20 minutes. Puree with yogurt and tomato paste. Stir in cilantro; season with salt and pepper and drizzle with olive oil. Serve with pita chips.

    Advertisement

Nutrition Facts

105 calories; 2 g total fat; 14 g carbohydrates; 7 g protein;

Reviews