Food Recipes Red Lentil Curry 3.4 (756) 18 Reviews Yes, you can make Indian cuisine at home. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 20, 2022 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Here, red lentils, carrots, and potatoes simmer with warm spices and vegetable broth until tender. 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 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. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges. Red lentils and vegetables simmer until tender in a sauce with ginger, garlic, scallions, and curry powder. Get the recipe for Red Lentil Curry. José Picayo Print Nutrition Facts (per serving) 374 Calories 11g Fat 50g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 374 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Cholesterol 5mg 2% Sodium 549mg 24% Total Carbohydrate 50g 18% Total Sugars 7g Protein 19g Calcium 78mg 6% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.