Sue's Potatoes and Lentils with Curry

Title: Sue's Potatoes and Lentils with Curry

Servings 4 | Calories per serving 486

Ingredients

1 cup dry lentils (brown or green)

3 1/2 cups soy milk (to reduce the Calories, replace half of this liquid with water)

1 cup vegetable broth (can be replaced with 1 bullion cube)

1 tablespoon curry powder

1 kilogram white baby potatoes (2.2 lbs)

3 large carrots, chopped

Recipe Instructions

1. In a large saucepan, add the lentils, soy milk, vegetable stock (or bullion cube), and curry powder. Turn the heat to medium-high and bring to a rolling boil. Once it is boiling, cover almost all of the way with a lid, turn the heat to medium-low, and stir every few minutes for about 15 minutes.

2. Add the chopped carrots, cook for an additional 5 minutes, and then add the potatoes. Stir gently, cover completely with the lid, and cook for an additional 10 minutes. Try not to lift the lid during this time so that the veggies cook evenly. After 10 minutes, stir, and cover again for another 10 minutes.

3. Check to make sure that the potatoes are fork tender (meaning that a fork can easily pass through the potatoes). If so, it should be done cooking. The dish should be moist but not soupy; if soupy, then cook it down a bit further. The lentils and potatoes will make this dish thicker as it sits in the fridge.

What's missing from this dish? It has a protein-rich food (lentils), starch (potatoes), and veggies (not quite 1/2 lb per serving). Feel free to pair this with a side salad (if we need more volume), or top with a dollop of non-fat plain greek yogurt. Fresh cilantro to garnish adds a nice touch.

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