Indian-Spiced Lentils and Lamb

• 2 teaspoons olive oil
• 6 ounces lean ground lamb
• 1 teaspoon red curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1 1/2 cups chopped onion
• 3/4 cup chopped carrot
• 1 jalapeño pepper, chopped
• 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 3/4 cup brown lentils
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 3/4 cup light coconut milk
• 1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
• 1/4 cup 2% reduced-fat Greek yogurt
• 1/4 cup cilantro leaves

Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.

Add lentils; sauté 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.