curried lentils with sweet potatoes.

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

Ingredients

• 
  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