Curried lentils and sweet potatoes

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5-6 servings
Time: 1 hour

  • 2 tablespoons olive oil, ghee or coconut oil

  • 1 medium onion, chopped small

  • 4 garlic cloves, minced

  • 1 1-inch piece ginger root, peeled and grated

  • 1 1/2 teaspoons garam masala

  • 1 1/2 teaspoons curry powder

  • 1 jalapeño pepper minced

  • 4 to 5 cups bone broth or stock as needed

  • 4 cups of sweet potatoes cubed

  • 1 1/2 cups dried lentils 

  • 1 bay leaf

  • 2 bundles of Swiss chard, center ribs removed, leaves thinly sliced

  • Salt and pepper to taste

  • 1/2 cup chopped fresh cilantro (optional)

  • Finely grated zest of 1 lime (optional)

  • Juice of 1/2 lime

  • 1/3 cup toasted slivered almonds (optional)

  • 1/4 cup thinly sliced scallions, for garnish (optional)

In a 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.

Stir in 4 cups broth, lentils and bay leaf. Increase heat to high and bring to a simmer; reduce heat to medium, partially cover, and simmer for 5 minutes. Add sweet potatoes and simmer for another 20 minutes. (If lentils seem dry, add more broth if 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.

Just before serving, stir in most of the cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds, scallions and the rest of the cilantro (optional).

(This recipe was adapted from Smitten Kitchen