Red Lentil + Sweet Potato Curry

MEAL TYPE: Entree, Side Dish, Soup

SEASON: Fall

DIETARY RESTRICTION: Gluten-Free, Vegetarian

MAKES 4 SERVINGS

Red Lentil + Sweet Potato Curry

This simple curry offers lots of flavor, so feel free to customize the spices to your taste. For a milder flavor, reduce the curry powder to 1 tsp or wait to add after cooking. The ginger can also be reduced significantly for a milder flavor. Thanks to Functional Nutritionist Andrea Nakayama, from Replenish PDX, who contributed this recipe to barre3.

INGREDIENTS

1-2 tbsp ghee or butter

1 medium onion, chopped

Pinch of sea salt

1 medium sweet potato, peeled and cut into 1-inch chunks

1-inch piece fresh ginger, peeled and chopped (see note above)

1 large or 2 small garlic clove

1 tbsp curry powder

1 bay leaf

1-1/2 cups red lentils

PRINT | EMAIL

INSTRUCTIONS

In a saucepan or kettle, bring 3-1/2 cups of water to boil.
In a large saucepan over high heat, warm the ghee or butter. Add the onion and a pinch of salt, and sauté 3-4 minutes, stirring occasionally, until the onion softens.
Add the sweet potato, ginger, garlic, curry powder, and bay leaf, and sauté until fragrant, about 1 minute. Pour in the boiling water, and stir in the lentils.
Reduce the heat to medium-low, cover, and simmer until the lentils break down and the sweet potatoes are tender, 18-20 minutes. Season with salt to taste.
Serve warm with millet or brown rice.

7 people have left a comment. Join the conversation!

danaglmt SAID:

01/21/2015 |Reply

Could this be adapted for a slow cooker?

onlinesupport REPLIED:

01/29/2015 |Reply

In a slow cooker, this meal would become very mushy and may dry out unless you only have it in the slow cooker for 2 hours or less.

goddardse SAID:

01/13/2015 |Reply

This one didn’t work out for me. Very bland. 🙁
jgserrano106 SAID:

04/16/2014 |Reply

Made this tonight and thought it was fantastic! I love curry and never make it at home but this will be my go-to recipe. I was generous with the curry powder, ginger and garlic, plus I added a dash of cayenne pepper for heat. Thank you!
dlighthart SAID:

10/22/2013 |Reply

This recipe was bland and disappointing. I was expecting an interesting Indian inspired dish and the results tasted like water. They were not watery, they just tasted like it and no amount of seasoning could redeem it.

Stephanie REPLIED:

09/06/2016 |Reply

This probably took the fat content out of balance, but I used a can of coconut milk and swirled in a couple tablespoons of Indian-spiced peanut butter. I sprinkled the final product with liquid amino acids. It was tasty!
onlinesupport REPLIED:

10/25/2013 |Reply

Hi Darien! There are several things you could try- adding more seasoning, or cooking the spices in butter, which will enhance the flavor. You could also add a handful of raisins, or put the soup in a blender or food processor to help blend flavors. Lastly, you can top with fresh cilantro, and or a dollop of sour cream or plain yogurt.

We'd love to hear from you! Cancel reply

NEXT IN SOUP

NEXT IN Soups