Sunday Supper - Red Lentil Curry with Crisp & Lemony Salad

I am a sucker for soup and salad for lunch. Fresh veggies and a cup of warm soup is a great, balanced and filling combination. I've been on an Indian kick lately so I decided to go with a curry and a bright, herby salad.

Red Lentil Curry:

1. Stir 2 tbs ground fresh ginger, 2 chopped cloves of garlic, and the chopped whites of 8 scallions into 3 tbs oil in a large sauce pan. Cook until fragrant.

2. Add 1 tbs curry powder and season aromatics with salt and pepper.

3. Add 4 chopped carrots, 1 russet potato, 1 cup red lentils and 4 cups low-sodium vegetable broth.

4. Bring to a boil than reduce heat and simmer for 20 minutes. Top with scallion greens.

Crisp & Lemony Salad :

1. Chop 1 head romaine lettuce, 1 cucumber and a bunch of dill sprigs.

2. Dress with olive oil and lemon juice.