Curried Lentils With Sweet Potatoes and Swiss Chard

Name: Curried Lentils With Sweet Potatoes and Swiss Chard
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped small; 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 sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups); 1 1/2 cups dried lentils (brown, green, or French - not red); 1 bay leaf; 1 bunch chard, beet greens, and/or kale, thinly sliced (about a pound - roughly six cups); 1 teaspoon kosher salt, more to taste; 1/2 teaspoon freshly 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 roasted or tamari-flavored almonds, for garnish (optional); 1/4 cup thinly sliced scallions, for garnish (optional)

Serves 4

Adapted from Deb Perelman , via the New York Times

greens hearty greens sweet potatoes

Ingredients

2 tablespoons olive oil
1 medium onion, chopped small
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 sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils (brown, green, or French - not red)
1 bay leaf
1 bunch chard, beet greens, and/or kale, thinly sliced (about a pound - roughly six cups)
1 teaspoon kosher salt, more to taste
1/2 teaspoon freshly 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 roasted or tamari-flavored almonds, for garnish (optional)
1/4 cup thinly sliced scallions, for garnish (optional)

From the farm shop

Sweet Potatoes

Grown at Full Belly — add these to your box.

Method

1
In large saucepan, heat oil over medium heat. Add onion and sauté 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, lentils, and bay leaf. Increase heat to high and bring to a simmer; reduce heat to medium, partially cover, and simmer. After 10 minutes, add the sweet potatoes, then simmer for 15 minutes more. (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 and/or scallions, if desired.

From the farm's kitchen

View the original recipe