Curried Lentils and Sweet Potatoes

2 tablespoons extra virgin olive oil

This is another New York Times recipe.  

It is a dinner favorite in my house.  

And it makes the kitchen smell wonderful!  

Serve it with Jasmine or Basmati rice.

Serves 8 to 10 as a side dish, or 5 to 6 as a main course with rice.

Ingredients:

1 medium onion, chopped

 4 garlic cloves, minced

 1-inch piece fresh ginger (peel & grate)

 2 teaspoons curry powder

 1 jalapeño pepper, seeded, 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

 1 pound spinach, chard or kale

1 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

1/3 cup chopped fresh cilantro

Finely grated zest of 1 lime

Juice of 1/2 lime

1/3 cup finely chopped almonds

1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, curry powder and jalapeno. Cook, stirring, for 1 minute.



2. 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 spinach and salt and pepper, and continue cooking until lentils are tender and spinach is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.