Lentils and Potatoes with Curry

 

This is a quick and easy one adapted from Mark Bittman. I had a bag of carrots strips that I  was using for salad, but I got bored with that and decided to throw them in this curry. 

• 1 cup dried brown lentils, washed, drained, and picked over
• 1 can of coconut milk (I use “light”)
• 1 tablespoon curry powder
• 2 medium russet potatoes, peeled and cut into chunks
• 1 bag of carrot strips (or what remains after using for salad)
• salt and pepper

Put the lentils, coconut milk, and curry powder in a stockpot. Bring to a boil over medium-high heat, then turn the heat down so the lentils simmer. Cover partially and cook about 15 minutes, stirring occasionally, until the lentils have absorbed some of the milk.

Add the potatoes and cover the pot completely. Cook for 10 minutes, then stir gently and check to make sure the lentils are not getting too dry. Add some water if they do. Add the carrot strips and season with salt.

Cover and continue cooking until the lentils are soft and starting to get mushy, and the potatoes are tender in the center – about another 5 to 10 minutes. Add water if necessary. The mixture should be more like a stew and not a soup. Add black pepper to taste.