Lentil, Potato, and Tomato Curry

This creates a healthy, inexpensive and easy stew with depths of flavor. This recipe is fairly low on the heat scale, but feel free to add more cayenne pepper to up its spiciness.

Ingredients

• 1 cup red split lentils
• 4 cups water
• 1 teaspoon salt
• 1 bay leaf
• 1 tablespoon margarine or butter
• 1 tablespoon olive oil
• 2 large potatoes, cut into ½ inch cubes
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• 28 ounces canned diced tomatoes
• 2 teaspoons garam masala
• 1 teaspoon honey or sugar

Steps

1. In a large pot, combine and cook water, lentils, salt and bay leaf.
2. In a large frying pan, combine potatoes, turmeric, cayenne pepper, olive oil and margarine. Fry for 5–10 minutes.
3. Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender.
4. Remove bay leaf before serving.

More recipes with lentils, bay leaves, butter, potatoes, turmeric, cayenne pepper, tomatoes, garam masala or honey

Adapted from “Lentil, Potato, and Tomato Curry” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.