Red Lentil Curry Recipe

Name: Red Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp Canola/Vegtable Oil; 2 tbsp Chopped fresh ginger; 2 clove Garlic; 8 Green onions/Scallions White and green parts seperated; 1 tbsp Curry powder; 4 Carrots, Chopped; 1 large Russet Potato; 1 cup Split red lentils; 4 cup Chicken Broth; 1 Salt and Pepper to taste; 1 Nann bread and lime wedges

Servings: persons

3 tbsp Canola/Vegtable Oil
2 tbsp Chopped fresh ginger
2 clove Garlic
8 Green onions/Scallions White and green parts seperated
1 tbsp Curry powder
4 Carrots, Chopped
1 large Russet Potato
1 cup Split red lentils
4 cup Chicken Broth
1 Salt and Pepper to taste
1 Nann bread and lime wedges

1
Heat oil in large saucpan or metal pot over medium-high heat.
2
Add ginger, garlic, and scallion/green onion whites and cook.
3
Stirring frequently until softened.
4
2-3 minutes
5
Stir in curry powder
6
Add carrots, potatoes, lentils, broth, salt, and pepper.
7
and bring to a boil
8
Reduce heat and simmer, stirring occasionally until the lentils and vegetables or tender 15-20 minutes
9
Remove from heat and let it rest for 5 minutes
10
Server with Naan and lime wedge, Sprinkle with green parts of scallion/green onion

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tbsp Canola/Vegtable Oil, 2 tbsp Chopped fresh ginger, 2 clove Garlic, 8 Green onions/Scallions White and green parts seperated, and more.

Yes, Red Lentil Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentil Curry

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