The apple juice added to this easy stew adds a touch of sweetness and enhances the flavor of the curry!

Ingredients

* 2 Tbs. butter
* 1 lg. onion, chopped
* 1 Tbs. curry powder
* 2 Tbs. all-purpose flour
* 1 14-oz. can vegetable broth
* 3/4 C. dried lentils, sorted, rinsed
* 1/2 tsp. salt
* 1/2 C. apple juice
* 3 C. pieces (1 inch) peeled dark-orange sweet potatoes
* 1 C. frozen sweet peas
* sour cream or plain yogurt, if desired
* chutney, if desired

Directions

In 3-quart saucepan, melt butter over medium-high heat. Add onion and curry powder; cook 2 minutes, stirring occasionally. Stir in flour. Gradually add broth, stirring constantly, until thickened. Stir in lentils and salt. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in apple juice, sweet potatoes and peas. Heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender. Top individual servings with sour cream and chutney if desired.

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