Curried lentils with sweet potatoes

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  • 2 tablespoons olive oil

  • 1 medium onion, chopped small

  • 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 jalapeño pepper, seeded if desired, then minced

  • 4 to 5 cups vegetable broth as needed

  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)

  • 1 1/2 cups dried lentils

  • 1 bay leaf

  • 2 cups Swiss chard, center ribs removed, leaves thinly sliced

  • 1 teaspoon kosher salt, more to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1/3 cup chopped fresh cilantro

  • Juice of 1/2 lime

  • 1/3 cup finely chopped roasted or tamari-flavored almonds, for garnish (optional), available in health food stores

  • 1/4 cup thinly sliced scallions, for garnish

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, lentils and bay leaf. Increase heat to high and bring to a simmer; reduce heat to medium, partially cover, and simmer for 15 minutes. Add sweet potatoes and continue to cook for 10 minutes or until they start to become tender. 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 and lime juice. Spoon into a large, shallow serving dish. Garnish with almonds, if desired, and scallions.