Curried Lentils and Potatoes

Ingredients

• 1 tablespoon curry powder 
• 3 cups fat-skimmed chicken broth 
• 0.3 cup mint leaves fresh finely chopped
• 1.5 cups lentils such as chiefs red hulled
• 4 servings nonfat yogurt plain
• 1 pound thin-skinned potatoes red
• 4 servings salt 
• 2  firm-ripe tomatoes 

Equipment

• bowl
• frying pan

Directions

1. Scrub potatoes and cut them into 1/4-inch slices.
2. Rinse tomatoes, core, and cut each into 6 wedges.
3. In a 12- to 14-inch frying pan, combine potatoes, tomatoes, lentils, broth, and curry powder. Bring to a boil over high heat, stirring occasionally.
4. Cover pan, reduce heat, and simmer until most of the liquid is absorbed and potatoes are tender to bite, about 20 minutes, stirring occasionally.
5. Spoon into wide bowls.
6. Sprinkle with chopped mint and add yogurt and salt to taste.