Curried Lentils with Sweet Potatoes and Swiss Chard

This is a delicious, vegetarian dish for all you vegetarians out there (you know who you are ;))! It was a hit with all the girls at girl's night and we all decided we'd definitly make it again (a true testiment to whether a recipe is good or not). I absolutely love sweet potatoes - they may even be my favorite vegetable, so I feel like they made the dish. Sweetness with the healthy flavors of lentils and curry...absolutely wonderful! Enjoy!

Curried Lentils with Sweet Potatoes and Swiss Chard

from Smitten Kitchen

1-2 Tbsp. Canola Oil

1 onion, chopped

4 garlic cloves, crushed

1 Tbsp. grated ginger

1 1/2 tsp. garam masala

1 1/2 tsp. curry powder

1 jalapeno pepper, seeded and minced

4 to 5 cups vegetable broth

2 lbs. sweet potatoes, peeled and cut into 1/2 inch cubs

1 1/2 cups dried lentils

1 bay leaf

1 bunch swiss chard, center ribs removed, leaves thinly sliced

1 tsp. salt

1/2 tsp. ground black pepper

1/2 cup chopped fresh cilantro

Juice of 1/2 lime

1/4 cup chopped almonds for garnish (optional)

1. In a 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, sweet potatoes, lentils, and bay leaf. Bring to a boil; reduce heat to low, cover and simmer for 25 minutes. (If the mixture seems dry add more broth). Stir in the chard and salt and pepper, and continue cooking until the chard is cooked, another 10 minutes).

3. Stir in cilantro and lime juice and serve immediately, plain or over rice, garnished with almonds.