Lentil Potato Curry

Readers of this blog may be led to believe that the Hungry Huguenins eat like kings every night.  With ingredients like apricots, pure almond extract, and pricey Muenster cheese featured in the recipes, they may conclude that our food budget is as generous as our use of hot sauce. The simple truth is that our most elaborate recipes are created only for the most special occasions, and our regular dinner fare often looks quite different than Blackbird Knob Pizza or Spicy Catalina Trout. 

Our normal meals are quite simple, can be prepared in 30 minutes or less, and usually consist of ingredients that are brought out of hiding from the back corners of the cupboard or fridge.  Sometimes, these cupboard creations fail miserably, but once in a while they turn into delicious recipes worth sharing, like Lentil Potato Curry.

Ingredients:

• 1 c lentils, uncooked
• 1 onion, chopped 
• 1 potato, washed and diced (leave the skin on, it's the best part!)
• 1 Tbsp vegetable oil
• 1 Tbsp curry powder
• 1 tsp ginger
• 2 cloves garlic, pressed
• 4 c water
• Salt and pepper (White pepper works great, if you have it)
• 2 cups cooked brown rice, if desired

Lentil Potato Curry uses only a few ingredients that you are likely to have hanging around in your cupboard. If you don't keep these ingredients on hand, you should, because they are some of the cheapest, longest-keeping, best-tasting, and most nutritious staples you can get. 

Start out by sautéing the onion, garlic, and curry powder in the oil over med-low heat until onion is tender and translucent. Add the lentils, water, and ginger and simmer partially covered for 15 minutes. Add the potato and salt and pepper to taste, cover the saucepan and simmer for another 15 minutes until lentils and potatoes are tender. Remove from heat and serve over brown rice, if desired. This spicy and satisfying meal is even more enjoyable when you realize how good it is for your health and your budget: each serving only costs pennies!  Serves 4-5.