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Lentil, Potato, and Tomato Curry

This creates a healthy, inexpensive and easy stew with depths of flavor. This recipe is fairly low on the heat scale, but feel free to add more cayenne pepper to up its spiciness. It is excellent served with chapatis or rice.

Source and licence

"Lentil, Potato, and Tomato Curry" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lentil,_Potato,_and_Tomato_Curry, revision 4518639), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lentil,_Potato,_and_Tomato_Curry&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518639

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. In a large pot, combine and cook water, lentils, salt and bay leaf.
  2. In a large frying pan, combine potatoes, turmeric, cayenne pepper, olive oil and margarine. Fry for 5–10 minutes.
  3. Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender.
  4. Remove bay leaf before serving.