Persian Red Lentil and Potato Stew with Tomatoes and Lime | Christopher Kimball’s Milk Street | Reci

Ingredients

• ¾ cup red lentils, rinsed and drained
• 1 medium Yukon Gold potato, peeled and cut into ¼-inch cubes
• Kosher salt and ground black pepper
• 3 tablespoons neutral oil or ghee
• 1 medium yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 1 serrano or Fresno chili, stemmed, seeded and minced or ½ teaspoon cayenne pepper
• 1 ½ teaspoons curry powder
• ¼ teaspoon ground cinnamon
• 12 ounces ripe tomatoes, cored and chopped
• 1 tablespoon lime juice
• 2 scallions, thinly sliced