Lemon Curried Lentils and Potatoes

I often overlook recipes with potatoes, but I'm really happy this one caught my eye. Potatoes are combined with lentils and onions that are sauteed with garlic, ginger and spices. Then it's all mixed together with some soy sauce and lemon. So yummy and a new favourite way to eat lentils.

I also recently tried a sort of similar dish from Eats Well With Others - lentil, potato and pumpkin curry. This one has a can of tomatoes, pumpkin puree and a bit of a different spice mix.

So in my mind I was comparing these two dishes that both have potatoes, lentils and curry. I much preferred the lemon curried lentils and potatoes to the lentil, potato and pumpkin curry. This is likely at least partly due to the fact that I messed up and added twice as much of some of the spices in the pumpkin curry (like the coriander and cumin). But I liked how the lemon curried dish was more dry and a bit sour from the lemon. The pumpkin curry was very saucy and almost soupy. I'd suggest not adding the 1 1/2 cups vegetable broth.

PS - Today is my 6 year dating anniversary with E! (Yes I want to celebrate both our wedding anniversary and dating anniversary. Nothing wrong with using them both as excuses to do something special!)

If this sounds good, you might also like:
Dal Makhni
Pasta with French Lentils and Kale
Spice Market Sweet Potato and Lentil Packets
Pumpkin Lentil Curry

Lemon Curried Lentils and Potatoes
Adapted from ExtraVeganZa

Serves 6

I'd suggest serving this with a side of vegetables - maybe some roasted beets and carrots, or some sauteed kale, or a salad.

2 cups water
1/2 tsp salt
1 cup green, brown or French lentils (I used French)
4 1/2 cups medium potatoes, cubed
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp garam masala
1 tsp curry powder
1 tsp turmeric
Freshly ground black pepper
2 tbsp reduced sodium soy sauce
2 tbsp freshly squeezed lemon juice

Boil water in a medium pot with the salt and lentils. Cover, reduce to simmer and cook the lentils for about 45 minutes, or until the water is absorbed.

While the lentils are cooking, bring a large pot of water to boil. Add the potatoes and boil about 15-20 minutes, or until soft. Drain the potatoes and set aside.

In a frying pan on medium heat, heat the olive oil then saute the onions, garlic, ginger, garam masala, curry, turmeric and black pepper. Stir occasionally and cook until the onions begin to turn translucent. Remove from heat and set aside.

Combine the lentils, potatoes and onion mixture in the large pot. Stir in the soy sauce and lemon, and serve warm.