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Curried Lentils and Potatoes





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.

 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
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 381Calories from Fat 3.1
% Daily Value *
Total Fat 1.3g2%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 80mg4%
Total Carbohydrate 65g22%

Dietary Fiber 12g48%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.