Cumin-Spiced Lentil and Potato Curry

This cumin-spiced lentil and potato curry is a hearty and flavorful meal that is perfect for a cold winter night. The lentils are cooked in a flavorful broth with onions, garlic, cumin, curry powder, and turmeric. The potatoes add a bit of heartiness to the dish, and the whole thing is finished off with a squeeze of lemon juice. Serve this curry over rice or with naan bread for a complete meal.

This recipe was inspired by a trip I took to India a few years ago. I was traveling with a group of friends, and we spent a week eating our way through the country. One night, we were at a restaurant in Delhi, and I ordered a lentil curry. It was so delicious that I asked the chef for the recipe. He was kind enough to oblige, and I've been making this curry ever since.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup dried lentils
• 2 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt

Instructions

1. Rinse the lentils and pick over them to remove any debris.
2. In a medium saucepan, combine the lentils, vegetable broth, onion, garlic, cumin, curry powder, turmeric, and salt.
3. Bring to a boil over medium heat, then reduce heat to low and simmer for 20 minutes, or until the lentils are tender.
4. Serve hot over rice or with naan bread.

Why It Works

• The lentils are cooked in a flavorful broth that is infused with the spices.
• The potatoes add a bit of heartiness to the dish.
• The lemon juice adds a bit of brightness to the curry.
• This curry is easy to make and can be tailored to your own taste preferences.