Indian-Spiced Lentils and Lamb_Definite Keeper!

Delicious – a definite keeper!  I had made this over the Christmas holiday week and froze into individual portions for a night like tonight.  Got home reheated in microwave while fresh Naan warming up in the oven.  Easy peasy & filling and nutritious too; definitely adding this to our rotation of dishes.

Ingredients

2 teaspoons olive oil

6 ounces lean ground lamb

1 teaspoon red curry powder

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ground red pepper

1 1/2 cups chopped onion

3/4 cup chopped carrot

1 jalapeo pepper, chopped

5 garlic cloves, minced

1 tablespoon tomato paste

3/4 cup brown lentils

2 cups fat-free, lower-sodium chicken broth

1 cup water

3/4 cup light coconut milk

1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped

Preparation

Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.

Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle about 1 cup lentil mixture into each of 4 bowls

Courtesy of Cooking Light

http://www.myrecipes.com/recipe/indian-spiced-lentils-lamb