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Red Lentil Curry

Red Lentil Curry
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 374
  • Fat 11g
  • Sat Fat 1g
  • Cholesterol 5mg
  • Sodium 549mg
  • Protein 19g
  • Carbohydrate 50g
  • Sugar 7g
  • Fiber 6g
  • Iron 3mg
  • Calcium 78mg
What does this mean? See Nutrition 101 .

Quick Tip

Chickpeas
This curry is also delicious served over steamed basmati rice. You can substitute canned chickpeas or cannellini beans for the lentils.

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