Wednesday, February 3, 2016

Red Lentil Curry

Total time: 30 min.
1 Tbs. Olive oil
2 Tbs. fresh ginger, chopped or grated
2 cloves garlic, chopped
8 scallions sliced, green parts separated from white parts
1 Tbs. sweet curry powder
1/2 tsp. hot curry powder
5 medium carrots, peeled and sliced
1 russet potato, peeled & cubed into bite-size pieces
1 cup red lentils (or any color is fine)
1 chicken breast, cooked and shredded (or cubed into small pieces)
4 cups vegetable or chicken broth
2/3 cup pumpkin (canned is fine)
1/3 cup tomato sauce
2 tsp. soy sauce
Salt & pepper
naan bread, peanuts, & lime wedges for serving
coconut milk (optional)

Heat oil in large saucepan over medium-high heat.

Add garlic, ginger, and scallion whites, and cook, stirring, for 2 minutes or until softened.

Stir in curry powders.

Add carrots, potatoes, lentils, chicken broth, 1 tsp. salt & 1/4 tsp. pepper, pumpkin, soy sauce, & tomato sauce.

Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils and veggies are tender.

You can add in coconut milk to taste here (it will tone down the heat and the curry flavor a bit, if your family likes a little less of those things), or you could serve it on the side for those who want it.

Sprinkle green scallions over soup (or serve on the side).  Serve with fresh naan bread, lime wedges, and a sprinkling of peanuts (or cashews are yummy too).