INGREDIENTS
3tablespoons canola oil
2tablespoons chopped fresh ginger
2 cloves garlic, chopped
8 scallions, sliced, white and green parts separated
1tablespoon curry powder
4 medium carrots (about 8 ounces), chopped
1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
1cup red lentils
4cups low-sodium vegetable broth
kosher salt and black pepper
naan bread and lime wedges, for serving
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DIRECTIONS
Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.
By Dawn Perry
http://www.realsimple.com/food-recipes/browse-all-recipes/red-lentil-curry
