Curried Lentils With Sweet Potatoes and Swiss Chard

"Adapted from a Smitten Kitchen recipe"
 
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Ready In:
1hr
Ingredients:
18
Serves:
6
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ingredients

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directions

  • 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 tamari almonds if desired and scallions.

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Reviews

  1. I had to make a few substitutions to the recipe because i used curry paste instead of the garam massala and curry powder. I also used the swiss card stems (chopped up). the flavours are wonderful. <br/>There is one major change i would make to the instructions. The sweet potatoes cooked to a mush because they took less time to cook than the lentils. Next time, i will start the lentils 15 minutes before adding the potatoes.
     
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Tweaks

  1. I had to make a few substitutions to the recipe because i used curry paste instead of the garam massala and curry powder. I also used the swiss card stems (chopped up). the flavours are wonderful. <br/>There is one major change i would make to the instructions. The sweet potatoes cooked to a mush because they took less time to cook than the lentils. Next time, i will start the lentils 15 minutes before adding the potatoes.
     

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