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

Lentil Orzo Soup

So, this Lentil Orzo Stew is an adaptation from Giada De Laurentis' Lentil Soup, found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-recipe/index.html. I made a few changes, mainly just the Orzo instead of elbow macaroni, I used vegetable stock instead of chicken stock, and I added about two cups of baby spinach and baby kale. I love hiding leafy greens in soups and stews, it makes it so easy throughout the week to get your greens in! Anyways, I hope you enjoy this recipe!

Lentil Orzo Soup

Ingredients:
2 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and pepper
1-15 oz can Italian spiced diced tomatoes
1 1/4 cups, dried lentils
11 cups vegetable broth (I use: Better than Bouillon)
4-6 fresh thyme sprigs (Or ~1 tbsp of dried thyme)
2-3 cups of baby spinach/baby kale (you can mix both, or use one on it's own)
2/3 cup, cooked Orzo
Shredded Parmesan for garnish (optional)

1.) Cook Orzo according to package instructions. Set aside.

2.) Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Then, add the garlic, and some salt and pepper. **(Don't go crazy with the salt, remember you are adding 11 cups of broth to this, and if needed you can season with more salt later).
Saute about 5-10 minutes, until veggies are tender.

3.) Add the diced tomatoes with their juices. Simmer until some of the juice evaporates and the tomato breaks down, about 8-10 minutes. Stir occasionally.

4.) Add the lentils and mix to coat them. Add the broth and stir. Add thyme. Bring to a boil over high heat. Cover and simmer over low heat until lentils are tender, about 40 minutes.

5.) Turn off heat, once lentils are tender. Stir in orzo.

6.) If desired, garnish with shredded Parmesan.

This recipe makes a large batch, so have your storage containers ready!

Enjoy and Bon appetit!
Brittany :)