ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Lentils and Potatoes

Yield Makes 4 servings
Notes: Hulled (decorticated) lentils, such as Red Chiefs, come from the Northwest. Smaller orange lentils are available in Indian markets. Both cook quickly.


  • 1 pound red thin-skinned potatoes
  • 2 firm-ripe tomatoes (1/2 lb. total)
  • 1 1/2 cups hulled lentils such as Red Chiefs
  • 3 cups fat-skimmed chicken broth
  • 1 tablespoon curry powder
  • 1/4 cup finely chopped fresh mint leaves
  • Plain nonfat yogurt
  • Salt

Nutrition Information

  • calories 381
  • caloriesfromfat 3.1 %
  • protein 29 g
  • fat 1.3 g
  • satfat 0.1 g
  • carbohydrate 65 g
  • fiber 12 g
  • sodium 80 mg
  • cholesterol 0.0 mg

How to Make It

  1. Scrub potatoes and cut them into 1/4-inch slices.

  2. Rinse tomatoes, core, and cut each into 6 wedges.

  3. In a 12- to 14-inch frying pan, combine potatoes, tomatoes, lentils, broth, and curry powder. Bring to a boil over high heat, stirring occasionally.

  4. Cover pan, reduce heat, and simmer until most of the liquid is absorbed and potatoes are tender to bite, about 20 minutes, stirring occasionally.

  5. Spoon into wide bowls. Sprinkle with chopped mint and add yogurt and salt to taste.