Curried Potatoes and Red Lentils
Makes 6 Servings
Ingredients
Curried Potatoes and Red Lentils
| 1 tablespoon Canola oil |
| 1 tablespoon Butter (or more oil) |
| 1 Onion, small (chopped) |
| 2 cloves Garlic, crushed (use 2-3 garlic cloves) |
| 1 Sweet potato, medium peeled and cut into 1/2-inch pieces (use a dark-fleshed potatoes) |
| 2 Potatoes, yellow (cut into ½-inch pieces) (use thin-skinned potatoes, such as Yukon Gold) |
| 1 tablespoon Ginger, freshly grated |
| 1 tablespoon Curry paste (or curry powder) |
| ½ cup Red lentils, dried |
| ½ cup Cilantro, fresh (divided) *optional* |
| 2 cups Vegetable stock (or chicken stock) |
| 1 cup Coconut milk |
| 2 teaspoons Lime juice |
| to taste Salt *optional* |
Curried Potatoes and Red Lentils Directions
- In a large, heavy skillet, heat the oil and butter over medium-high heat. When the butter melts and foam subsides, sauté the onion for 3-4 minutes, until soft and starting to turn golden.
- Add the garlic, sweet potato, and potatoes and cook for another 3-4 minutes until the potatoes are starting to turn golden on the edges.
- Add the ginger and curry paste and cook for another minute.
- Add the lentils, cilantro (optional), vegetable stock, and coconut milk. Stir to combine well and reduce the heat to a simmer.
- Cover and cook, stirring occasionally, for 30 minutes, or until the potatoes are tender. Add a little water, stock, or coconut milk if it gets too thick.
- Add the lime juice and season with salt (optional). Serve hot.
Notes
Source: Canadian Lentils. The Big Book of Lentils Cookbook. MyPlate (USDA).
