Yields 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.

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.

Curried Lentils and Potatoes

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