Potato and Lentil Curry.

This weekend, my little sister came down to the city for the night to have a sleepover at my new apartment. We walked around my neighborhood and then had an amazing dinner at a nearby Indian restaurant. Indian is one of our favorite types of foods, ever since we first tried it on a trip to London. I’m always meaning to cook it at home more often, because homemade Indian tends to be inexpensive and relatively easy—if you already have all the right spices, that is. This dish was a breeze because the ingredients are really easy to keep around all the time, and it’s a healthy lunch that will travel well to work. Maybe next time my sister comes to spend the night, I’ll save us our $50 and make our own Indian feast!

UPDATE: I tried replacing the potatoes with sweet potatoes and it was just as good. Yum.


1 medium onion, chopped
olive oil
1/8 tsp turmeric
1/8 tsp ginger
1/8 tsp coriander
1/2 tsp cumin
1/4 tsp paprika
red pepper flakes, salt, and pepper to taste
2 cloves garlic, minced
5 small potatoes (about 2 1/2 cups), scrubbed and cubed
3/4 cup lentils, rinsed
1 1/2 cups stock


In a Dutch oven or other large pot, heat olive oil and add onions. Sweat for 2 minutes, stir in the spices, and cook until onions are softened.

Add the garlic and cook for 1 minute. Then stir in the potatoes and cook about 5 minutes.

Stir in the lentils and stock and bring to a boil. Simmer with the lid on until the lentils are tender and the potatoes are soft.

Garnish with fresh parsley. Serve over rice or with garlic naan and a dollop of sour cream.


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