Thursday, August 28, 2008

Curried Lentils With Sweet Potatoes and Swiss Chard Kale

                                    from Smitten Kitchen

I am not in the wittiest of moods today, so in lieu of my usual stunning humor, I offer you a picture of Freddie Prinze and a really good (as in ohmygodyum), quick, and simple recipe that--as usual--looks like dookie. Or Freddie Prinze if Freddie Prinze happened to look like dookie. But Freddie Prinze could NEVER look like dookie because he is hot and has feathered hair.


  • 2 T. extra virgin olive oil

  • 1 medium onion, chopped

  • 4 garlic cloves, minced

  • 1 1-inch piece fresh ginger root, peeled and grated (or I used about 1/2 t. powdered ginger)

  • 1 1/2 t. garam masala

  • 1 1/2 t. curry powder

  • 1 jalapeno pepper, seeded if desired, then minced

  • 4 to 5 c. vegetable broth as needed

  • 2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 c.)

  • 1-1/2 c.s dried lentils

  • 1 bay leaf

  • 1 pound Swiss chard, center ribs removed, leaves thinly sliced (or you can sub in kale with really good results)

  • salt, to taste

  • 1/2 teaspoon ground black pepper

  • 1/3 c. chopped fresh cilantro

  • Finely grated zest of 1 lime

  • Juice of 1/2 lime

  • Optional:

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

  • 1/4 cup chopped 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, 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.

Yield: 8 to 10 side-dish servings; 6 main-course servings. (I actually got 3-4 large lunch-portions out of this.)

(Original recipe from Smitten Kitchen)

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