2 tablespoons extra virgin olive oil
1 medium onion, chopped
5 garlic cloves, minced
1 inch piece of fresh ginger root, peeled and grated
1 1/2tsp garam masala
1 1/2 tsp curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
1 bay leaf
2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped cilantro (fresh)
Finely grated zest of 1 lime
Juice of 1/2 lime
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 the EVOO over medium heat. Add onion and saute until translucent, should take about 5 to 7 minutes. Then add the garlic, ginger, garam masala, curry powder and jalapeno to the skillet. Cook those ingredients, stirring, for about 1 minute.
Then go ahead and stir in the 4 cups of broth, sweet potatoes, the lentils and bay leaf. Increase heat on stove to high and bring to a boil. After boiling then reduce the heat to medium, cover partially and let it simmer for 25 minutes. (If lentils seem dry, add some more stock, as needed.) Stir in swiss chard, salt and pepper, and continue cooking until lentils are tender and chard is cooked. That should take about 30 to 45 minutes.
Just before serving, stir in cilantro, lime zest and lime juice. Add to your serving dish and enjoy!
Inspired by: the Smitten Kitchen