Red Lentil Curry

Red Lentil Curry
José Picayo
Red lentils and vegetables simmer until tender in a sauce with ginger, garlic, scallions, and curry powder.

Get the recipe for Red Lentil Curry.
Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 374
  • 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
What does this mean? See Nutrition 101.