Indian Lentil and Vegetable Stew

I usually make this with leftover yellow split peas puree the day after I cook an Indian feast. However, it is a very easy dish to make on its own, and makes a great 1 pot lunch to carry around.

Like most Indian food recipe, this reheats very well.

Indian Lentil and Vegetable Stew

4 servings, 5 P+/serving

Ingredients

1 3/4 cup water

1/2 cup yellow lentils or yellow split peas, picked over, rinsed and drained

1/2 tsp turmeric

4 tsp canola oil

2 tsp mustard seeds

3 garlic cloves, minced

1 serrano chile, thinly sliced

1 (10 oz package) frozen brussels sprouts, thawed

1 cup canned diced tomatoes

1/2 tsp salt

1 TBSP fresh lemon juice

1 TBSP fresh chopped cilantro

Combine 1 cup of water, the lentils, and turmeric in a medium saucepan; bring to a boil.Reduce heat and simmer, covered, until the lentils are soft, about 30 minutes. Transfer to a blender and puree.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds and cook, covered, until popping subsides, 1-2 minutes. Add the garlic and chile; cook, stirring frequently, until fragrant, about 1 minute. Stir in the Brussels Sprouts, tomatoes, the remaining 3/4 cup of water, and the salt; cook, covered, until the Brussels sprouts are tender, about 10 minutes.

Stir pureed lentils into the vegetables; cook until heated through, about 5 minutes. Remove skillet from the heat; stir in the lemon juice and cilantro.

Stir it up, p 208, Weight Watchers 2006.