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