Red Lentil Curry


  1. 3 tablespoons olive oil
  2. 2tablespoons chopped fresh ginger
  3. 2cloves garlic, chopped
  4. 8scallions, sliced, white and green parts separated
  5. 1tablespoon curry powder
  6. 4medium carrots (about 8 ounces), chopped
  7. 1large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
  8. 1cup red lentils
  9. 4cups low-sodium vegetable broth
  10. kosher salt and black pepper
  11. Lime Wedge for Garnish (optional)


  1. 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.
  2. Sprinkle the curry with the scallion greens and serve with lime wedges, enjoy!


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