Curried Lentils With Sweet Potatoes.

1. 1

   In a large, deep saucepan or skillet, heat oil of medium heat and add onion. Saute until translucent, about 4-5 minutes. Add garlic and ginger and cook for another 1-2 minutes until they begin to soften. Add jalapeno, curry powder, garam masala and allow to cook for another minute so that the spices can bloom and become fragrant. Add cubed sweet potatoes and stir to combine for 1-2 minutes.

2. 2

   Add in bay leaves, both cans of tomato sauce, lentils, and 3 cups of vegetable stock. Bring to boil, stir, and partially cover the pot, allowing for some steam to escape. Cook for 10-15 minutes, checking and stirring occasionally, and add additional cup of vegetable stock if lentils seem dry (I often have to add in about a cup of additional liquid). At about the 10-15 minute cooking mark, add in swiss chard (or kale) and cook another 15-20 minutes or until lentils and sweet potatoes are softened and cooked through. Season with salt and pepper. Remove from heat, add in zest and juice and the cilantro. Taste, and add in a sprinkle of cayenne if desired.

3. 3

   Serve as is or with garlic naan. Serves 6 as main dish. Freezes well.

* Per serving · 4 servings · Values may vary.