INGREDIENTS
- 3 tablespoons
canola oil
- 2 tablespoons
chopped fresh ginger
- 2 cloves garlic,
chopped
- 8 scallions,
sliced, white and green parts separated
- 1 tablespoon curry
powder
- 4 medium carrots
(about 8 ounces), chopped
- 1 large russet
potato (about 10 ounces), peeled and cut into 1-inch pieces
- 1 cup red lentils
- 4 cups low-sodium
vegetable broth
- kosher salt and
black pepper
- naan bread and
lime wedges, for serving
DIRECTIONS
- Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
- Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.
