Curried Lentils With Sweet Potatoes And Swiss Chard
From amysf 12 years agoIngredients
- 2 tablespoons extra virgin olive oil shopping list
- 1 medium onion, chopped shopping list
- 4 garlic cloves, minced shopping list
- 1 1-inch piece fresh ginger root, peeled and grated shopping list
- 1 1/2 teaspoons garam masala shopping list
- 1 1/2 teaspoons curry powder shopping list
- 1 jalapeno pepper, seeded if desired, then minced shopping list
- 4 to 5 cups vegetable broth as needed shopping list
- 2 pounds orange-fleshed sweet potatoes, peeled and cut into shopping list
- 1/2-inch cubes (about 4 cups) shopping list
- 1 1/2 cups dried lentils shopping list
- 1 bay leaf shopping list
- 1 pound swiss chard, center ribs removed, leaves thinly sliced shopping list
- 1 teaspoon kosher salt, more to taste shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1/3 cup chopped fresh cilantro shopping list
- Finely grated zest of 1 lime shopping list
- juice of 1/2 lime shopping list
- 1/3 cup finely chopped tamari almonds, for garnish (optional) shopping list
- 1/4 cup chopped scallions, for garnish. shopping list
How to make it
- 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 chard and salt and pepper, and continue cooking until lentils are tender and chard 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 scallions.
People Who Like This Dish 2
- Kya Nowhere, Us
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- amysf Nowhere, Us
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