Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Curried Lentil Soup View Edit
    Curried Lentils and Potatoes View Edit

    Servings: Not specified

    Directions

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

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

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

    Ingredients
    • 1 pound red thin-skinned potatoes
    • 2 firm-ripe tomatoes (1/2 lb. total)
    • 1 1/2 cups hulled lentils such as Red Chiefs
    • 3 cups fat-skimmed chicken broth
    • 1 tablespoon curry powder
    • 1/4 cup finely chopped fresh mint leaves
    • Plain nonfat yogurt
    • Salt

    Parsed from recipe text (no separate ingredient records).
    Curried Mayonnaise Sauce View Edit
    curried seafood crepes View Edit
    Curried Split Pea Soup View Edit
    Curried Sweet Potato Lentil and Chicken soup View Edit
    Curried Unchicken Salad View Edit
    Curry Chicken and Broccoli Casserole View Edit
    Curry Chicken Pot Pie View Edit
    Curry Chicken Salad View Edit
    Curry Dip View Edit
    Curry Powder Blend View Edit
    Curry Quinoa Grape Salad View Edit
    Curry Up 1 View Edit
    D Crustless Spinach Quiche View Edit