Lentils and Potatoes with Curry

(from Mark Bittman's How to Cook Everything Vegetarian)

1 c. dried brown lentils, washed and picked clean
3 1/2 c. water, vegetable broth, or coconut milk
1 T. curry powder
2 medium russet potatoes, peeled and cut into large chunks
Salt and pepper

1) Combine the lentils, liquid and curry powder in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.

2) Add the potatoes and cover the pan copletely. Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren't too dry. If they are, add a little more liquid. Add salt as the lentils become tender.

3) Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5 to 10 minutes; add liquid if necessary. The mixture should be moist but not soupy. Add lots of black better, stir, then taste and adjust the seasoning and serve. You can garnish with plain yogurt and cilantro, if you like.

(My note: I like to serve this with brown rice or naan bread.)