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Ingredients

4 servings
  1. 3 tbspCanola/Vegtable Oil
  2. 2 tbspChopped fresh ginger
  3. 2 cloveGarlic
  4. 8Green onions/Scallions White and green parts seperated
  5. 1 tbspCurry powder
  6. 4Carrots, Chopped
  7. 1large Russet Potato
  8. 1 cupSplit red lentils
  9. 4 cupChicken Broth
  10. 1Salt and Pepper to taste
  11. 1Nann bread and lime wedges

Cooking Instructions

  1. 1

    Heat oil in large saucpan or metal pot over medium-high heat.

  2. 2

    Add ginger, garlic, and scallion/green onion whites and cook. Stirring frequently until softened. 2-3 minutes

  3. 3

    Stir in curry powder

  4. 4

    Add carrots, potatoes, lentils, broth, salt, and pepper. and bring to a boil

  5. 5

    Reduce heat and simmer, stirring occasionally until the lentils and vegetables or tender 15-20 minutes

  6. 6

    Remove from heat and let it rest for 5 minutes

  7. 7

    Server with Naan and lime wedge, Sprinkle with green parts of scallion/green onion

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Logicknot
Logicknot @cook_2885768
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Cambridge, Ontario

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