Dinner

Root Vegetable and Lentil Curry is for Dinner.

Root Vegetable and Lentil Curry takes 10 minutes to prepare.

Root Vegetable and Lentil Curry takes 45 minutes to cook.

Root Vegetable and Lentil Curry makes 6 servings.

The ingredients for Root Vegetable and Lentil Curry are:

15 oz yukon gold potatoes, large dice
6 carrots, medium sized, sliced
2 lg parsnips, sliced
1 cup red lentils
1 box vegetable broth
1 T red curry paste, more if you dare-less if the kids are eating too

Here is how you make Root Vegetable and Lentil Curry:

Clean and prepare vegetables as indicated on recipe list. In a large non-stick skillet sprayed with oil of choice begin browning potatoes. After a little color is on the edges, add carrots and parsnips. While the vegetables cook together for a few minutes in a measure cup or bowl combine the broth and curry paste. This way there are no lumpy surprises. Give the vegetables a toss in the pan and then add lentils and broth mixture. Bring it to a boil and then reduce heat to simmer and cover until vegetables are knife tender. The lentils will dissolve to thicken the sauce.Makes 6 servings with Naan bread and yogurt or sour cream type item to cool. Sides and topping not in calculation.Number of Servings: 6Recipe submitted by SparkPeople user TURTLEMOOSE.

The nutritional information for Root Vegetable and Lentil Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 249.6

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 560.4 mg
• Total Carbs: 51.5 g
• Dietary Fiber: 10.2 g
• Protein: 12.3 g

Root Vegetable and Lentil Curry is Indian cuisine.