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.