Ingredients
2 tablespoons olive oil
1 onions (Large)
1 russet potato (Large)
1 carrot (Large)
2 tablespoons curry powder
1⁄4 teaspoon cayenne pepper
45 ounces low sodium chicken broth
28 ounces diced tomatoes
2 cups dry lentils (Rinsed and drained)
naan
1 bunch cilantro
12 ounces plain greek yogurt
Instructions
1. Heat oil in large pot over medium heat. Add onion, potato, and carrot. Saute until veggies begin to soften, appr. 5 minutes.
2. Mix in curry powder and cayenne and stir until fragrant, appr. 30 seconds.
3. Add remaining ingredients and bring to a boil.
4. Cover pot and simmer on medium heat until lentils are tender, appr. 1 hour.
5. Season with salt & pepper. Serve with naan bread and cilantro yogurt.