Lentil, Potato, and Tomato Curry
This creates a healthy, inexpensive and easy stew with depths of flavor. This recipe is fairly low on the heat scale, but feel free to add more cayenne pepper to up its spiciness. It is excellent served with chapatis or rice.
1 cup red split lentils
4 cups water
1 teaspoon salt
1 bay leaf
1 tablespoon margarine or butter
1 tablespoon olive oil
2 large potatoes, cut into ½ inch cubes
1 teaspoon turmeric
½ teaspoon cayenne pepper
28 ounces canned diced tomatoes
2 teaspoons garam masala
1 teaspoon honey or sugar
In a large pot, combine and cook water, lentils, salt and bay leaf.
In a large frying pan, combine potatoes, turmeric, cayenne pepper, olive oil and margarine. Fry for 5–10 minutes.
5–10 minutes
Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender.
Remove bay leaf before serving.