Red Lentil Curry

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October 3, 2014 by Sarah

DSC_7751About a few years ago, I started intentionally choosing to eat meat only for dinner. A friend in college did it for environmental reasons, and I thought it was a cool idea. My husband is the biggest meat eater around, and I’ve actually come to really enjoy working with different types of proteins to feed the kids and myself during the lunch hour. Like beans, tofu, cheese, eggs, and lentils!

DSC_7743DSC_7745This red lentil curry dish has become one of my go-to’s. Lentils are great because they take don’t take a ton of time to cook. In the time that Caleb takes his nap, Gianna and I are able to prep the vegetables for this curry, stir everything together and let them simmer away, with still time leftover to water the garden and read some books. We enjoy the curry over rice and I’m sure if you had naan hanging out in your fridge, that would be even better!

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Red Lentil Curry, adapted from Real Simple

3 tablespoons vegetable oil
2 tablespoons finely minced ginger (I finely grate mine using a microplane)
2 cloves garlic, minced
4 green onions, chopped (white and green parts separated)
1 tablespoon curry powder
4 medium carrots, chopped into about 1/2 inch pieces
1 large russet potato, chopped into 1/2 inch pieces
1 cup red lentils
4 cups chicken stock, vegetable stock, or plain ol’ water
salt and pepper

Heat the oil in a large saucepan over medium-high heat. Add the ginger and white green onion parts and stir frequently for about 1-2 minutes. Add the garlic and stir until fragrant, less than 1 minute. Stir in the curry powder. Add the carrots, potatoes, lentils, and liquid along with about 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil and then reduce to a simmer. Let it gently bubble away for about 15-20 minutes, until the lentils and vegetables are tender. Stir occasionally during this process. Taste and add more salt or pepper to your liking.

Serve over rice with green onions sprinkled on top.

 


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