Curried Lentils and Sweet Potatoes

I was actually given this recipe by the mother I work for. She makes it for her two little boys and they absolutely love it! The two year old even does a "lentil dance" every time he takes a bite, too cute! This recipe was originally published on Smittenkitchen.com. I've made a few slight changes, here's my version! Enjoy.

Curried Lentils and Sweet Potatoes

Ingredients:

2 Tbsp. extra virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeno pepper, seeded and minced
4-5 cups vegetable broth*
2 lbs. orange-fleshed 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 tsp kosher salt (to taste)
1/2 tsp ground black pepper
1/3 cup fresh cilantro, chopped
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup raw almonds, finely chopped (for garnish)
1/4 cup scallions, chopped (optional garnish)

*For the vegetable broth: I use 3-4 tsp of Better than Bouillon and 4-5 cups water. I add the water to the pot first and allow it to warm slightly, then I add the Better than Bouillon.

1.) In a large saucepan, heat oil over medium heat. Add onion and saute until translucent (~5-7 minutes). Add garlic, ginger, garam masala, curry powder, and jalapeno. Cook, stirring frequently (~1 minute).

2.) Stir in 4 cups of 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 ~35 minutes. (If lentils seem dry, add up to 1 cup broth, as needed.) Stir in swiss chard, salt and pepper. Continue cooking until lentils are tender and chard is cooked, about 30-45 minutes total.

3.) Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds and scallions, if desired.

Image by: blueskylimit

Bon Appetit!
Brittany