Lentil and Sweet Potato Curry

So, my friend Theresa actually made this exact dish for me on my bday on Monday.  I thought it was pretty good as far as healthy dishes go- but it did taste very healthy to me.  This was before I actually started the diet.  Rich and I googled sweet potatoes and lentils and this recipe looked the best.  After looking it over, I realized it was EXACTLY what Theresa made for me.  And it tasted totally delicious to me!  And the left overs today tasted even better.  Ha, I think my taste buds are acclimating to healthy.  I think what really made this dish for me was the lemon (supposed to be lime, but we didn't have any).  I don't know if Rich added more or what, but it tasted very lemony and delicious.  Also, the almonds are a definite must.

source:  http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/

One year ago: Blondies

Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07

Yields 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
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 fresh cilantro
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.

1. 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.

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 chard and salt and pepper, and continue cooking until lentils are tender and chard 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.