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Curried Lentils And Potatoes

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Ingredients
  Red thin skinned potatoes 1 Pound
  Firm ripe tomatoes 1⁄2 Pound (2 Tomatoes)
  Hulled lentils 1 1⁄2 Cup (24 tbs) (Such As Red Chiefs)
  Fat-skimmed chicken broth 3 Cup (48 tbs)
  Curry powder 1 Tablespoon
  Finely chopped fresh mint leaves 1⁄4 Cup (4 tbs)
  Plain non-fat yogurt 1 Cup (16 tbs)
  Salt To Taste
Directions

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

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Potato

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