Indian-Spiced Lentils and Lamb

Ingredients

• 0.8 cup brown lentils 
• 15 ounce canned tomatoes whole peeled drained coarsely chopped canned
• 0.8 cup carrots chopped
• 0.3 cup cilantro leaves 
• 1 teaspoon curry powder red
• 5  garlic cloves minced
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1  jalapeno chopped
• 0.5 teaspoon kosher salt 
• 6 ounces lamb lean
• 0.8 cup coconut milk light
• 0.3 cup greek yogurt 2% reduced-fat
• 2 cups lower-sodium chicken broth fat-free
• 2 teaspoons olive oil 
• 1.5 cups onion chopped
• 1 tablespoon tomato paste 
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Heat a saucepan over medium-high heat.
2. Add oil to pan; swirl.
3. Add lamb and next 4 ingredients (through red pepper); saut 4 minutes, stirring to crumble.
4. Add onion, carrot, and jalapeo; saut 4 minutes or until lamb is browned.
5. Add garlic; saut 1 minute, stirring constantly. Stir in tomato paste; saut 30 seconds.
6. Add lentils; saut 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; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.