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Add a photoServings: 4
Ingredients
- 1 lb red thin-skinned potatoes
- 2 x hard-ripe tomatoes - (1/2 lb total)
- 1 1/2 c. hulled lentils (such as Red Chiefs)
- 3 c. fat-skimmed chicken broth
- 1 Tbsp. curry pwdr
- 1/4 c. finely-minced fresh mint leaves Plain nonfat yogurt to taste Salt to taste
Directions
- Scrub potatoes and cut them into 1/4-inch slices.
- Rinse tomatoes, core, and cut each into 6 wedges.
- In a 12- to 14-inch frying pan, combine potatoes, tomatoes, lentils, broth, and curry pwdr. Bring to a boil over high heat, stirring occasionally.
- Cover pan, reduce heat, and simmer till most of the liquid is absorbed and potatoes are tender to bite, about 20 min, stirring occasionally.
- Spoon into wide bowls. Sprinkle with minced mint and add in yogurt and salt to taste.
- This recipe yields 4 servings.
- Comments: Hulled (decorticated) lentils, such as Red Chiefs, come from the Northwest. Smaller orange lentils are available in Indian markets. Both cook quickly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 4 servings | |
| Calories 6 | |
| Calories from Fat 2 | 33% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 35mg | 1% |
| Total Carbs 1.11g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.04g | 0% |
| Protein 0.28g | 0% |
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