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.
Notes / Tips / Wine Advice:
Curry powder is made of many spices, most often including cardamom, chiles, cinnamon, fennel seed, fenugreek, cumin, turmeric, nutmeg, coriander and cloves. The apple juice in this easy stew adds a sweet note that perks up the curry flavor.