Red Lentil Curry

Potatoes, carrots, and lentils simmered in an Indian-inspired sauce make a satisfying meatless dinner.

Red Lentil Curry

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

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

Instructions
 

  • 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.