Curried Lentils with Potatoes

There are certain necessities in life.

You need to go to coffee on the weekend. Preferably with a cute baby strapped to you.

You need to bring that cute baby to meet someone awesome. Like Joy the Baker!

The line may stretch down the block, but it’s worth the wait.

Side note: I first met Joy when she was in San Luis Obispo waaay back in 2010. She was staying there for a couple days working on her cookbook and we got coffee. She so sweet and humble and funny, and it was really refreshing that she came across in person the same way she seems on her blog.

You need to get her book and make things! I am having the hardest time deciding what to make first, but I’m leaning towards vanilla bean snickerdoodles. Or maybe the peanut butter cake. Or maybe her grandma’s banana bread.

Or perhaps you just need some lentils. I doubled this recipe and we had a TON of leftovers for lunches, which is always a bonus.

Curried Lentils with Potatoes


  • 1 cup brown lentils
  • 1 can coconut milk
  • 2-3 cups vegetable broth
  • 2 tbsp curry powder
  • 2 medium russet potatoes, diced
  • salt


  1. Bring the lentils, coconut milk, vegetable broth and curry powder to a boil.
  2. Turn down to medium low and cook for about 20 minutes, partially covered.
  3. Stir in the potatoes, cover the pan, and let cook for about 10 minutes.
  4. Salt to taste, and check on the liquid. Add more if it seems especially dry, or cook uncovered if it's too soupy.
  5. Continue cooking until the lentils are tender but not falling apart.
  6. Serve with fresh cilantro.

(source: How To Cook Everything Vegetarian by Mark Bittman)

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