Red Lentil Curry
The ratatouille can be made up to 2 days ahead if desired to allow the flavors to expand.
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, diced
- 2 medium-sized red potatoes, diced
- 2 carrots, peeled and diced
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves, peeled and chopped
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 1 cup red lentils, rinsed
- 3 cups reduced-sodium chicken broth
- 1 medium Granny Smith or Golden Delicious apple, cored and diced
- 1 tablespoon brown sugar
- Pinch of cocoa powder
- 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:
- Calories: 195
- Fat: 4 g (0 g EPA, 0 g DHA, <1 g ALA)
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 374 mg
- Carbohydrate: 32 g
- Dietary Fiber: 5 g
- Sugars: 6 g
- Protein: 9 g
