recipe image

Lentils supply a sturdy, high-protein foundation for fragrantly spicy dishes. This Indian-inspired vegetable-and-lentil curry jazzed with pungent Madras curry powder is one knockout example.

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2
tbsp.

olive oil

4


clove garlic

2
tbsp.

fresh ginger

1


red bell pepper

1


small cauliflower

3/4
lb.

all-purpose potatoes

2
tbsp.

curry powder

1
tsp.

ground cumin

1
tsp.

ground coriander

2 1/2
c.

canned tomatoes

3/4
tsp.

salt

1/4
tsp.

Freshly ground black pepper

1
c.

frozen peas

1/2
c.

plain low-fat yogurt, for serving (optional)

1
c.

lentils

  1. In 5-quart Dutch oven or large saucepan with lid, heat oil over low heat. Add garlic and ginger and cook, stirring frequently, 1 minute or until garlic is tender. Stir in bell pepper and cook, stirring frequently 5 minutes or until tender.
  2. Stir in cauliflower, potatoes, lentils, curry powder, cumin, coriander, and cook 2 minutes or until well coated.
  3. Add tomatoes, salt, black pepper, and 1 3/4 cups water and bring to a boil. Reduce to a simmer and cover. Cook 30 minutes, or until lentils are cooked through and vegetables are tender.
  4. Stir in peas and cook 1 minute, or until heated through. Divide curry evenly among plates and top each serving with yogurt if desired.
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Getty Images/StockDisc

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