Today I have another delicious recipe from Smitten Kitchen: Curried Lentils and Sweet Potatoes. This recipe is so good, you guys (although it's hard to make lentils look terribly appetizing in a photo). Serve it on top of some basmati or jasmine rice- it's so healthy, relatively cheap, and will make enough to have some leftovers the next day.
Ingredients (6 large servings)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils (red or brown)
1 bay leaf
1 pound Swiss chard (or Kale) center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/4 cup chopped scallions, for garnish (this is essential)
Directions
1) Heat oil over medium heat in large saucepan or dutch oven. Add onion and cook 5-7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno (don't touch that jalapeno and then rub your eye- bad news!). Cook, stirring, for 1 minute.
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. (Keep an eye of this- if lentils start to seem dry, add up to 1 cup stock, or just put cover back on). Stir in chard (we used kale) and salt and pepper, and continue cooking until lentils are tender and chard/kale is cooked, about 30-45 minutes total.
3) Just before serving, stir in cilantro, lime zest and juice (the lime in this recipe is so good). Garnish with scallions (these scallions seriously were the perfect addition on top). Serve with basmati or jasmine rice.
Yum! This looks good.
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