Curried Lentils and Potatoes

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

Yield: Makes 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 3.1%
  • Protein: 29g
  • Fat: 1.3g
  • Saturated fat: 0.1g
  • Carbohydrate: 65g
  • Fiber: 12g
  • Sodium: 80mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. Scrub potatoes and cut them into 1/4-inch slices.
  2. 2. Rinse tomatoes, core, and cut each into 6 wedges.
  3. 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. 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. 5. Spoon into wide bowls. Sprinkle with chopped mint and add yogurt and salt to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Lentils and Potatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy