Red Lentil Curry

Red Lentil Curry

The ratatouille can be made up to 2 days ahead if desired to allow the flavors to expand.

  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium white onion, diced
  3. 2 medium-sized red potatoes, diced
  4. 2 carrots, peeled and diced
  5. 1 red bell pepper, seeded and chopped
  6. 2 garlic cloves, peeled and chopped
  7. 1 tablespoon curry powder
  8. 1 teaspoon paprika
  9. 1 teaspoon cinnamon
  10. 1 teaspoon chili powder
  11. 1 cup red lentils, rinsed
  12. 3 cups reduced-sodium chicken broth
  13. 1 medium Granny Smith or Golden Delicious apple, cored and diced
  14. 1 tablespoon brown sugar
  15. Pinch of cocoa powder
  16. 1/2 teaspoon kosher salt

In a large skillet heat the olive oil over medium heat. Add onion, potatoes, carrot, red pepper, and garlic and cook until onions are lightly browned about 8 minutes. Add curry powder, paprika, cinnamon, and chili powder and stir to combine. Add lentils and chicken broth and simmer, covered, until carrots and lentils are soft about 20 minutes. Stir in apple, sugar, cocoa powder, and salt and simmer, covered, for about 10 minutes until apples are soft. Serve warm.

Serves 8

NUTRITION

Per 1 cup serving:
  1. Calories: 195
  2. Fat: 4 g (0 g EPA, 0 g DHA, <1 g ALA)
  3. Saturated Fat: 1 g
  4. Cholesterol: 0 mg
  5. Sodium: 374 mg
  6. Carbohydrate: 32 g
  7. Dietary Fiber: 5 g
  8. Sugars: 6 g
  9. Protein: 9 g
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