After Thanksgiving I found myself with extra sweet potatoes and a strong desire to eat anything but turkey. So when I came upon this recipe I went right out and bought lentils. It’s adapted from the New York Times via the Smitten Kitchen food blog. Healthy recipes can be found almost anywhere and they tend to get passed around a lot, especially if they’re good.
Garam Masala is an Indian spice combination that has a wonderful aroma. I serve this with brown rice and chutney.
1 T. olive oil
1 onion, chopped
2 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala (I use Penzey’s)
1 1/2 teaspoons curry powder
1 jalapeño pepper, minced
4 cups low-sodium chicken broth
2 lbs. sweet potatoes, peeled and cut into
1/2-in. cubes (about 4 cups)
1 1/2 cups dried brown lentils
1 bay leaf
1 pound Swiss chard, center ribs removed and leaves thinly sliced
1 t. salt
1/2 t. pepper
1/3 cup fresh cilantro, chopped
Finely grated zest of 1 lime
Juice of 1/2 lime
1/4 cup chopped green onions
Heat oil in a large pan and cook onion 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Continue cooking another minute.
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 about 20-25 minutes. Add more broth if lentils begin to look dry. Stir in chard and salt and pepper and continue cooking until lentils are tender and chard is tender, about another 10 to 15 minutes.
Before serving, stir in the cilantro, lime zest and lime juice. Spoon into bowls and top with more cilantro, if desired, and/or chopped green onions. If you like really spicy food, top with pickled jalapeno pepper slices as well.
Serves: 6
WW points per serving: 6
