tablespoons canola oil

tablespoons chopped fresh ginger

cloves garlic, chopped

scallions, sliced, white and green parts separated

tablespoon curry powder

medium carrots (about 8 ounces), chopped

large russet potato (about 10 ounces), peeled and cut into 1-inch pieces

cup red lentils

cups low-sodium vegetable broth

kosher salt and black pepper

naan bread and lime wedges, for serving

Directions Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally,