Meatless Monday–Curried Lentils and Sweet Potatoes

The food bloggers dilemma–you make something delicious.  Surprisingly delicious, in fact.  I mean, you obviously didn’t set out to make something you didn’t think would be good, but then it turns out really good.  You love every bite and the leftovers even make great lunches.  So what’s the problem?  

It looks like this.

It doesn’t sit beautifully in the bowl, it isn’t bursting with multiple colors, and the texture doesn’t exactly jump out at you.  Frankly, it’s downright homely.

But don’t judge.  Not every dish can be the beautiful homecoming queen of your kitchen.  What this meal lacks in looks it more than makes up for in flavor and versatility.  In fact, the original calls for yellow curry powder, which I don’t like.  Red curry paste was a substitution.  Not a fan of sweet potatoes?  I bet butternut squash would be just as good.  Can’t find good chard in the store?  How about kale or escarole?  I don’t think you can go wrong.

Curried Lentils with Sweet Potatoes

adapted from Smitten Kitchen

Ingredients:

2 TBSP extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-in. piece fresh ginger root, peeled and grated
1 1/2 tsp. garam masala
2 TBSP red curry powder
1 jalapeño pepper, seeded if desired, then minced
5-6 c. vegetable broth  

2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-in. cubes (about 4 c.)
1 1/2 c. dried lentils (I used red)
1 bay leaf
1 lb. Swiss chard, center ribs removed, leaves thinly sliced
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 c. chopped fresh cilantro
zest of 1 lime
juice of 1/2 lime
1/3 c. slivered almonds, toasted
1/4 c. chopped scallions, for garnish  

Directions:

1.  In large saucepan, heat oil over medium heat.  Add onion and saute
until translucent, 5 to 7 minutes.  

2.  Add garlic, ginger, garam masala,
curry powder and jalapeno. Cook, stirring, for 1 minute.

3.  Stir in 5 c. broth, sweet potatoes, lentils and bay leaf.  
Increase heat to high and bring to a boil.  Reduce heat to medium,
partially cover, and simmer 25 minutes. (If lentils seem dry, add up
to 1 cup stock or water, as needed.) 

4.  Stir in chard, salt, and pepper, and
continue cooking until lentils are tender and chard is cooked, about 30
to 45 minutes total.

5. Just before serving, stir in cilantro, lime zest and juice.  Spoon
into a large, shallow serving dish or individual dishes. Garnish with almonds and
scallions.  Serves six.

one year ago: pumpkin dip

two years ago: double vanilla marshmallows

three years ago: mini pumpkin cheesecakes with cinnamon crusts