Red Lentil Curry

Yes, you can make Indian cuisine at home. Here, red lentils, carrots, and potatoes simmer with warm spices and vegetable broth until tender.

Photo by José Picayo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 374 calories
    • Fat 11 g
    • Sat Fat 1 g
    • Cholesterol 5 mg
    • Sodium 549 mg
    • Protein 19 g
    • Carbohydrate 50 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 78 mg


  1. Check 3tablespoons canola oil
  2. Check 2tablespoons chopped fresh ginger
  3. Check 2 cloves garlic, chopped
  4. Check 8 scallions, sliced, white and green parts separated
  5. Check 1tablespoon curry powder
  6. Check 4 medium carrots (about 8 ounces), chopped
  7. Check 1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
  8. Check 1cup red lentils
  9. Check 4cups low-sodium vegetable broth
  10. Check kosher salt and black pepper
  11. Check naan bread and lime wedges, for serving


  1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
  2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.