An Ethiopian recipe inspired this feel-good dinner that’s tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon,
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 cups dried brown lentils, rinsed
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 3 cups water
- 1/4 cup lemon juice
- 3 tablespoons tomato paste
- 3/4 cup fat-free plain Greek yogurt
- Optional: Chopped tomatoes and minced fresh cilantro
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Directions
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Nutrition Facts
3/4 cup: 294 calories, 3g fat (0 saturated fat), 0 cholesterol, 419mg sodium, 49g carbohydrate (5g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
