Lentils with Potatoes and Curry

Serves: 4
Source: How to Cook Everything Vegetarian

Ingredients:

• 1 cup dried brown (or green) lentils, washed and picked over
• 3 1/2 cups water, coconut milk, or vegetable stock, plus more if needed
• 1 tablespoon curry powder
• 2 medium russett potatoes, peeled and cut into large chunks
• Salt and freshly ground pepper
• Yoghurt for garnish
• Minced fresh cilantro leaves for garnish

Instructions:

1. Combine the lentils, liquid, and curry powder in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.
2. Add the potatoes and cover the pan completely. Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren’t too dry. If so, add a little more liquid. Add salt as the lentils become tender.
3. Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the centre, another 5 to 10 minutes; add liquid if necessary. The mixture should be moist but not soupy. Add lots of black pepper, stir, then taste and adjust the seasoning and serve, garnished with yoghurt and cilantro.