1 teaspoon curry powder hot such as The Spice Hunter
2 cups less-sodium chicken broth fat-free
1 tablespoon cilantro leaves fresh chopped
2 garlic cloves minced
2 tablespoons mango chutney
2 teaspoons olive oil
0.8 cup onion chopped 1 small
1 cup lentils dried red
0.5 teaspoon salt
Equipment
sauce pan
Directions
Heat oil in a medium saucepan over medium heat.
Add onion and garlic; saut 2 minutes.
Add chicken broth and next 3 ingredients. Bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid almost evaporates, stirring occasionally.
Stir in chutney; cook 1 minute or until thoroughly heated.
Sprinkle with cilantro. Top each serving with yogurt, if desired.
