1 pound red potatoes
2 each tomatoes
1 1/2 cups lentils
3 cups chicken broth
1 tablespoon curry powder
1/4 cup mint leaves finely chopped
Yogurt
Instructions
Hulled lentils, such as Red Chiefs, are best in this recipe.
Scrub potatoes and cut into 1/4" slices. Rince tomatoes, core and cut each into 6 wedges. In large frying pan, combine potatoes, tomatoes, lentils, broth and curry powder. Bring to a boil over high heat, stirring occasionally. Cover pan, reduce heat and simmer until most of the liquid is absorbed and the potatoes are tender to bite, about 20 minutes; stir occasionally. Spoon into wide bowls, sprinkle with chopped mint and add yogurt and salt to taste.
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Yields: 4 Servings
Sunset, Jan 99 p. 111
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