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Summary
What a great use for greens! Try it with kale or spinach or your favorite. It’s a little time-intensive and a little spicy, but this is an impressive dish to knock the socks off anyone who likes Indian-ish food.
Servings
8 side-dish servings, or 6 main-course servings
Prep Time
0 hours, 10 minutes
Cook Time
1 hour, 0 minutes
Ingredients
- 1 medium onion, chopped
- 4 cloves garlic, 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 cups vegetable or chicken broth, or more 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 chard, center ribs removed, leaves thinly sliced
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt, or mroe to taste
- 1/3 cup cilantro, chopped
- Juice of 1/2 lime
- Finely grated zest of 1 lime
- 1/4 cup chopped scallions, for garnish
- 1/3 cup finely chopped tamari almonds, for garnish (optional)
Instructions
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.
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.
Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.
