Red Lentil Curry


This is a Real Simple recipe.

Most Sundays I cook a big batch of something protein-rich to eat for dinner throughout the week. This was one of my more successful attempts: its deliciously complex and the flavors kept up over a few days in the refrigerator (probably due to the scallion and lime wedge toppings). Most of the ingredients are pantry staples and I think that other vegetables could be added to make this even more wholesome.


3 tablespoons canola oil
2 tablespoons chopped fresh ginger (I always keep extra ginger in the freezer)
2 cloves garlic, chopped
8 scallions, sliced, white and green parts separated
1 tablespoon curry powder
4 medium carrots (about 8 ounces), chopped (I only had baby carrots)
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 servingDirections

Prepare your ingredients, possibly while having a beer.

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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.

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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.



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Filed under Main Courses, Uncategorized, Vegan

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