Lentils with Potatoes & Curry

A savory, hearty dish that can easily be vegan without trying. Recipe from Mark Bittman's "How to Cook Everything Vegetarian." 

Lentils and Potatoes with Curry

Makes 4 servings

1 cup dried brown lentils, washed and picked over
3.5 cups water, coconut milk, either made from scratch or canned (use 1 can, slightly less than 2 cups, with a little water), or vegetable stock, plus more if needed
1 tbsp curry powder
2 medium russet potatoes, peeled and cut into large chunks
salt and freshly ground black pepper
yogurt for garnish
minced fresh cilantro leaves for garnish

Combine your lentils, curry, and liquid in a medium saucepan and bring to a boil over medium-high heat. Turn down the heat to a medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water, about 15 minutes. 

Add the potatoes and cover the pan completely. Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren’t too dry. If they are, add a little more liquid. Add salt as the lentils become tender. 

Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5-10 minutes, adding liquid as necessary. The mixture should be moist but not soupy. Add lots of black pepper, stir, then taste and adjust the seasoning. 

It can be served as is or with yogurt and cilantro. Now that mine has cooled, I wish I had added a little more liquid. It cooled so thick that it looks unappetizing. But it still tastes great! 

Consider doubling your recipe to freeze extra. It reheats beautifully and the potatoes will add body to the dish.