Here's the link to the recipe website I got this from.
We have had this twice now and we really like it. Levi had a hard time eating it (it's hard for a baby to eat it with a spoon) so I blended it in the food processor and he ate it just fine and loved it! I also blended up Calvin's because he didn't like the swiss chard in it (he's sensitive to food textures). He also ate it with no problem once I did that.
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, deseeded if desired, then minced
4 to 5 cups vegetable broth as needed (I just used water)
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 (I've read you can do any greens--we've also done collard greens and it was good)
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 (I forgot to do this the second time I made it and it really does make a difference! So much better with it added.)
Juice of 1/2 lime (I think I did the whole lime, but I like lime a lot)
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores (I topped it with cashews instead)
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 (water), sweet potatoes, and bay leaf. Increase heat to high and bring to a boil and then add the lentils; 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.
(I changed this recipe slightly on 9/12/12 since I learned a tip that makes lentils easier to digest. Bring the mixture to a boil and THEN add the lentils.)
3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds or cashews if desired and scallions.
