Curried red lentils with potatoes.

Winter is fully upon us here in the ABQ, and I am desperate to keep everyone feeling warm and full!  This is not a slow cooker recipe…we were feeling lazy today and did our grocery shopping and I didn’t get my act together soon enough to throw something in.  This is a recipe that I found on the “How to Cook Everything” iPhone app and it is now part of our general cold weather rotation!  I made a batch and a half this evening so we would have some to freeze for quick bites and dinners for the baby later in the week when we are truly lazy!


*1 cup dry red lentils (or any kind really…just be sure to rinse and pick through for stones and such)

*2 large red potatoes peeled and cut into chunks (I’ve made it with the peels and it is just fine… a different texture but still really good!)

*2 tbsp curry (hot, regular or a mixture of both and to your taste)

*2 tbsp salted butter (optional)

*salt to taste

*3 1/2 cups water

To make:

*Combine lentils, water and curry powder in a large saucepan.  Bring up to a boil, then cover partially and turn heat down to medium-low and cook until lentils start to absorb water (10-15 minutes).

*Add the potato chunks, cover, and cook undisturbed for 10 minutes.

*Stir gently after 10 minutes and check the lentils to make sure that they are not too dry.  If they are, add a little more liquid (this is also where you add the butter if you are using it).

*Add salt as the lentils and potatoes become tender.

*Cover and continue cooking until both lentils and potatoes are tender.  Whatever your version of tender is:  could be 10 more minutes, could be 45 more minutes.  I tend to like my potatoes falling apart because let’s face it, there is not much else that is more disgusting than raw potato! (This time it took about 35 minutes or so)

*The mixture should be moist but not soupy, so make sure that you’ve added an appropriate amount of liquid where necessary.

*Serve as is, with black pepper, with a dollop of plain yogurt, or (for a real treat!) some crumbled goat cheese!


Survey Says:  You wish you were at my house tonight!  Awesome!  It’s a great base recipe because you can tweak the spices, the amount of potato, and even the overall consistency for whatever your personal tastes may be!  It’s so good that I’m not quite sure how much is going to be frozen for later!!!!


9 responses to this post.

  1. Posted by Roberta Boyd on November 29, 2010 at 5:19 pm

    Looks good Steph!! Really good!!


  2. Posted by Shannon Keating on November 29, 2010 at 6:08 pm

    Bravo Stephanie!!

    Keep writing each recipe sounds delicious. I’m looking forward to trying the Curried Lentils and potatoes.


  3. Posted by Tasha on November 30, 2010 at 9:38 am

    Looks delicious!


  4. Posted by Celine on July 3, 2011 at 6:30 pm

    Thinking of you as i am making this and it’s 95 degrees outside now. Hofully it will work its mgic on Zoe again as she skipped lunch today and has been sooo sleepy after the trip….


  5. Posted by susie on October 21, 2011 at 7:38 pm

    made this tonight. so yummy! i think i went to heavy on the hot, but some nice greek yogurt cooled it right off. looking forward to trying more of your stuff.


    • 🙂 I’ve been putting greek yogurt on everything lately! The good thing with this one is that you can curry it up or down however you need to. I think I overdid it a bit on my last batch…I LOVE it, but Pants is looking at me like “Really? I like curry and all, but this is a little much!”


  6. That looks so good! Like a dal aloo. I’m going to try it!


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