This recipe was recently published in The New York Times. It makes a delicious vegetarian main dish or side to a fuller meal. It is also excellent reheated the next day.
Serves 6
3 Tbls. extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeno pepper, seeded and minced
4 to 5 c. vegetable broth, as needed
2 lbs. orange sweet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 c. dried lentils
1 bay leaf
1 lb. Swiss chard, center stem removed, leaves thinly sliced
1 tp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 c. chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 c. finely chopped tamari almonds, for garnish (optional)
1/4 c. chopped scallions, for garnish.
In large saucepan, heat oil over medium heat. Add onion and saute until sof, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for a couple of minutes. Add 4 cups broth, sweet potatoes, lentils and bay leaf. 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.
Before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds and scallions.
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