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Author Notes: This dish is a warm and comforting dish that you can feel great about making and eating! It’s vegan, full of fiber, protein and vitamins thanks to the lentils, greens, sweet potatoes and spices. It’s a dish that I’ve been trying to get right for some time now, as it’s inspired by a dish that I had at one of my favorite restaurants, and is adapted from a recipe over at Smitten Kitchen. This is easy enough to make on a weeknight for dinner, but elegant and interesting enough to serve for company, and I think it’ll please carnivores and herbivores alike! —Leslie
Serves 6 as a main dish
- 2 teaspoons grape seed or olive oil
- 1 medium onion, diced
- 5 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 teaspoons garam masala
- 1.5 teaspoons curry powder
- 2 bay leaves
- 1 small jalapeño, seeded and diced
- 3-4 cups vegetable stock, more if needed
- 3 sweet potatoes (orange flesh), peeled and cut into 1/2 inch pieces
- 1.5 cups red lentils
- 1 bunch swiss chard, center ribs removed and thinly sliced (can also use kale)
- 9 ounces plain tomato sauce (cans), no salt added
- 1 teaspoon sea salt, more to taste
- 1 teaspoon freshly cracked black pepper
- zest and juice of one lime
- 1 handful cilantro, stems removed and roughly chopped
- 1 pinch cayenne pepper, to taste
- In a large, deep saucepan or skillet, heat oil of medium heat and add onion. Saute until translucent, about 4-5 minutes. Add garlic and ginger and cook for another 1-2 minutes until they begin to soften. Add jalapeño, curry powder, garam masala and allow to cook for another minute so that the spices can bloom and become fragrant. Add cubed sweet potatoes and stir to combine for 1-2 minutes.
- Add in bay leaves, both cans of tomato sauce, lentils, and 3 cups of vegetable stock. Bring to boil, stir, and partially cover the pot, allowing for some steam to escape. Cook for 10-15 minutes, checking and stirring occasionally, and add additional cup of vegetable stock if lentils seem dry (I often have to add in about a cup of additional liquid). At about the 10-15 minute cooking mark, add in swiss chard (or kale) and cook another 15-20 minutes or until lentils and sweet potatoes are softened and cooked through. Season with salt and pepper. Remove from heat, add in zest and juice and the cilantro. Taste, and add in a sprinkle of cayenne if desired.
- Serve as is or with garlic naan. Serves 6 as main dish. Freezes well.