Lentil, Potato, and Tomato Curry

• 1 cup red split lentils
• 4 cups water
• 1 teaspoon salt
• 1 bay leaf
• 1 tablespoon margarine or butter
• 1 tablespoon olive oil
• 2 large potatoes, cut into ½ inch cubes
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• 28 ounces canned diced tomatoes
• 2 teaspoons garam masala
• 1 teaspoon honey or sugar

Ingredients for 5 servings (2.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, combine and cook water, lentils, salt and bay leaf.

2. 2

   In a large frying pan, combine potatoes, turmeric, cayenne pepper, olive oil and margarine. Fry for 5–10 minutes.

   Stovetop
3. 3

   Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender.

4. 4

   Remove bay leaf before serving.