Curried Lentils With Sweet Potatoes and Swiss Chard |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted from a Smitten Kitchen recipe Ingredients:
1 tablespoon extra virgin olive oil |
1 medium onion, chopped |
4 garlic cloves, minced |
1 tablespoon gingerroot, peeled and grated (1-inch piece) |
1 1/2 teaspoons garam masala |
1 1/2 teaspoons curry powder |
1 jalapeno pepper, seeded if desired, then minced |
4 cups vegetable broth (up to 5 as needed) |
2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups) |
1 1/2 cups dried lentils |
1 bay leaf |
1 lb swiss chard, center ribs removed, leaves thinly sliced |
1 teaspoon kosher salt, more to taste |
1/2 teaspoon black pepper |
1/3 cup cilantro, chopped |
1 lime, zest of |
1/2 lime, juice of |
1/4 cup scallion, chopped, for garnish |
Directions:
1. 1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
2. 2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.
3. 3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with tamari almonds if desired and scallions.
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