Curried Lentils with Sweet Potatoes

I had seen this recipe on Smitten Kitchen a while back and had bookmarked it, but it took us until now to find garam masala (the Engineer is the one who finally found it). We could have gone to a specialized store, of course, and I would have at some point, but this recipe was on the back burner (no pun intended). It turned out to be absolutely delicious! And it’s simple to make, too.

2 Tbsp extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
a 1-inch piece of fresh ginger root, peeled and grated
1 ½ tsp garam masala
1 ½ tsp curry powder
4 to 5 cups vegetable or chicken broth, as needed
2 lbs orange-fleshed sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
1 ½ cups dried lentils
1 bay leaf
1 lb Swiss chard, center ribs removed, leaves thinly sliced
1 tsp kosher salt, more to taste
½ tsp ground black pepper
1/3 cup chopped fresh cilantro
finely grated zest of 1 lime
juice of 1 lime
¼ cup chopped scallions, for garnish.

In a large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala and curry powder. 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 scallions.