Sunday, November 7, 2010

Curried Lentils & Sweet Potatoes, Week's Menu Plan

This recipe was pretty impressive.  Not just because Bryant deemed it "blogworthy" but really because it took ingredients like lentils and swiss chard and turned it into a good dish.  Not only a good dish but a healthy dish, too.  Lentils are incredibly good for you (particularly high in folate and fiber), sweet potatoes provide Vitamin A and swiss chard are high in Vitamin A and K.  You can check World's Healthiest Foods for more:

This lentils & sweet potato dish needs time (about 45 minutes of cooking time) to soften the lentils so I wouldn't recommend it for a weeknight meal. (I actually had it on for a weeknight last week but then wimped out.)  However, it is nice that not only is it a one-dish meal but it doesn't have to be served immediately - it can just simmer until you're ready to serve.  We had it with some good homemade bread on the side and thoroughly enjoyed this meal!

Curried Lentils & Sweet Potatoes
 Taken from: Smitten Kitchen
Serves 6-8
  • 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, seeded if desired, then minced
  • 4 to 5 cups vegetable or chicken broth, as needed
  • 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
  • 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
  • Juice of 1/2 lime
  • 1/3 cup finely chopped tamari almonds, for garnish (optional, I omitted)
  • 1/4 cup chopped scallions, for garnish
-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.
-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 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.
-Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Week's Menu Plan:
Sunday:  Lentils & Sweet Potatoes 

Monday:  pasta primavera

Tuesday: Asian Salmon

Wednesday: beef bulgogi w/ leftover moo shu veggies

Friday: out!

Saturday: ground turkey and spinach ravioli

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