Curried Lentils
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 tablespoons canola oil | |
| 1 teaspoon ground ginger | |
| 2 garlic cloves | Washed and minced |
| 8 scallions or green onions | Washed, sliced with white and green parts separated |
| 1 tablespoon curry powder | |
| 4 medium carrots | Washed, peeled and chopped into ¼ inch pieces |
| 1 large potato | Washed, peeled and cut into ¼ -inch pieces |
| 1 cup red lentils | Uncooked |
| 4 cups low-sodium vegetable broth | |
| 1 teaspoon salt | |
| ¼ teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil in a large saucepan over medium-high heat. | |
| 2 | Add the ginger, garlic and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. | |
| 3 | Add carrots, potato, lentils, broth, salt and pepper. | |
| 4 | Bring to a boil, reduce heat and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes. | Internal temperature 135 F. |
| 5 | Sprinkle the curry with the scallion greens. |
Posted in Side Dish, Starch Side Recipes
