Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07
Yields 8 to 10 side-dish servings; 6 main-course servings.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 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 if desired, 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
1 bay leaf
1 pound 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
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.
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. 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 kale and salt and pepper, and
continue cooking until lentils are tender and kale is cooked, about 30
to 45 minutes total.
3. Just before serving, stir in cilantro, lime zest and juice. Spoon
into a large, shallow serving dish. Garnish with almonds if desired and