Curried Lentils With Sweet Potatoes and Kale

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 204.7
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 639.4 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 5.6 g

View full nutritional breakdown of Curried Lentils With Sweet Potatoes and Kale calories by ingredient
Report Inappropriate Recipe

Submitted by:


Yields 8 to 10 side-dish servings; 6 main-course servings. Yields 8 to 10 side-dish servings; 6 main-course servings.
Number of Servings: 6


    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 jalapeņo 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, 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 scallions.

Number of Servings: 6

Recipe submitted by SparkPeople user PRETTYGIRL112.

Rate This Recipe

Member Ratings For This Recipe