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.

 

Nutritional Information

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