Curried Lentils and sweet potato from smitten kitchen

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.7
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 927.8 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.2 g

View full nutritional breakdown of Curried Lentils and sweet potato from smitten kitchen calories by ingredient
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Introduction

Thanksgiving usually marks the end of my yearly fall fanaticism, and the beginning of the inevitable resignation to winter that goes into full-swing after the New Years. Iím no longer obsessed with the myriad of fall flavors, its squashes and medium-body soups and wines, I just want to stay warm. I hibernate, so to speak. I start cooking meals at home with more regularity; I find excuses to stay in. Thanksgiving usually marks the end of my yearly fall fanaticism, and the beginning of the inevitable resignation to winter that goes into full-swing after the New Years. Iím no longer obsessed with the myriad of fall flavors, its squashes and medium-body soups and wines, I just want to stay warm. I hibernate, so to speak. I start cooking meals at home with more regularity; I find excuses to stay in.
Number of Servings: 8

Ingredients

    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 jalapeŮo 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 Swiss chard, 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.

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 almonds if desired and scallions.

Serving Size: Yields 8 to 10 side-dish servings; 6 main-course servings

Number of Servings: 8

Recipe submitted by SparkPeople user KRISSIN4U.

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