Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2/3 cup In-shell American pistachios
2/3 cup Sour cream
1 teaspoon Minced garlic
3/4 cup Chopped yellow onion
2 tablespoons Olive oil
3/4 pound Carrots (about 4 medium), pared and sliced
1 large Sweet potato pared and cut into 1-inch cubes
8 ounces Lentils (1 1/2 cups)
1 Bay leaf
1 Teaspoon caraway seeds, crushed
1 teaspoon Curry powder
1/2 teaspoon Ground coriander (optional)
4 Green onions, cut into 1 1/2 -inch lengths
1 can Pineapple chunks, undrained
For topping, shell pistachios (to get 1/3 cup) and grind in electric blender. Mix with sour cream and lemon peel. Refrigerate. For curry, sauté garlic and yellow onion in 1 tablespoon oil in large skillet until translucent. Add carrots and sweet potatoes. Sauté 10 minutes longer. Remove from pan. Briefly sauté lentils in remaining 1 tablespoon oil, scraping up drippings left in pan. Add bay leaf, caraway seed, curry powder, coriander and broth. Cover, bring to boil and simmer 20 minutes or until barely tender. Add sautéed vegetables, green onion and undrained pineapple and simmer 15 minutes longer or until tender. Serve curried lentils with sauce spooned on top.