Posted by Megan | Dinner, Global, Indian, Vegetarian
Even though I technically grabbed this recipe off of Pinterest, I had seen it already in Real Simple magazine. I must say, I just started subscribing to that magazine this year and it is one of my favorite things to get in the mail each month! So many good recipe ideas, as well as home tips and tricks-it’s the best. Anyways, both Will and I noticed this recipe in the magazine and then I ended up independently pinning it on Pinterest forgetting that I had already seen it in the magazine, so we knew it was a must-try and needed to be made soon.You may have noticed that we like to try lots of different curry recipes and making some kind of red curry lentils always seems to catch our eye. To see a different kind of red curry lentils, check out this recipe we tried a few months ago: Cooking With Willis: Red Curry Lentils. The two recipes offer different results and have very different flavor profiles. despite sharing some of the classic curry ingredients. The new recipe listed below was a little more soup-like in its consistency, but had more vegetables in it. The old red curry lentils we made was a little thicker, but a bit sweeter because it used coconut milk. To each his own; try all the recipes!

Cooking Notes: Will used olive oil instead of canola oil and chicken broth instead of veggie broth. He also noticed in the comments that some people said it was a little bland, so he added some garam masala and some turmeric, in addition to the curry powder the recipe calls for. We also chose to serve this with chappati bread instead of naan bread, since there are less ingredients necessary for chappati bread.

Red Lentil Curry (adapted from Real Simple; serves 2)
3 tbsp canola or olive oil
2 tbsp chopped fresh ginger
2 cloves garlic, chopped
8 scallions, sliced, white and green parts separated
1 tbsp curry powder
4 medium carrots, chopped
1 large russet potato, peeled and cut into 1-inch pieces
1 cup red lentils
4 cups low-sodium veggie or chicken broth
Salt & pepper

Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites-cook, stirring frequently, until softened, 2-3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, 3/4 tsp salt, and 1/4 tsp pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and veggies are tender, 15-20 minutes.

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