December 4, 2011

Lentils With Sweet Potatoes and Swiss Chard

Delicious, easy, and perfect for sharing with friends, this is a hearty dish that pairs well with cornbread muffins, green salad and your choice of red wine.

Lentils With Sweet Potatoes and Swiss Chard
Serves 4-6

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
4 to 5 cups vegetable broth as needed
2 large orange-fleshed sweet potatoes, peeled and cut into 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 fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional)
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, and garam masala. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, and lentils. 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.