Spicy Curried Lentil Stew Recipe - Pillsbury.com

Ingredients

• 1 bag (1 lb) ready-to-eat baby-cut carrots
• 1 large onion, quartered
• 4 cloves garlic
• 1/8 to 1/4 teaspoon finely chopped seeded habañero chile, if desired
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons curry powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 2 dried bay leaves
• 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain*
• 2 cans (19 oz each) Progresso™ Vegetable Classics lentil soup
• 1 can (28 oz) Muir Glen™ organic tomato puree
• 1/2 cup fresh cilantro leaves
• 1 can (13.5 oz) coconut milk (not cream of coconut)
• 2 cups Yoplait® Original Fat Free plain yogurt (from 2-lb container), if desired