Curried Lentils And Potatoes

1. 1

   Scrub potatoes and cut them into 1/4-inch slices.

2. 2

   Rinse tomatoes, core, and cut each into 6 wedges.

3. 3

   In a 12- to 14-inch frying pan, combine potatoes, tomatoes, lentils, broth, and curry powder. Bring to a boil over high heat, stirring occasionally.

4. 4

   Cover pan, reduce heat, and simmer until most of the liquid is absorbed and potatoes are tender to bite, about 20 minutes, stirring occasionally.

5. 5

   Spoon into wide bowls. Sprinkle with chopped mint and add yogurt and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.