Tuesday, January 22, 2008

Gotta eat your greens!

That's what Paula Deen would say before adding a sprig of parsley to fried butter. I won't go there. This recipe though, truly does make you eat your greens in a really delicious and comforting way. If you've always passed by those leafy greens like kale or swiss chard, give them a try! C'mon, you know eating more super foods was a resolution. I might add this dish was baby approved as well!

Curried Lentils With Sweet Potatoes and Swiss Chard(adaptations are in italics)

New York Times 11/14/07

Yield: 8-10 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 jalapeno pepper, seeded if desired, then minced (I omitted this since I forgot it at the grocery store)
4 to 5 cups vegetable broth as needed (I used 5 cups low sodium chicken broth)
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils (I used a mix of orange, yellow and brown lentils but the yellow and orange ones kind of melted away, so I will stick with brown lentils next time)
1 bay leaf (omitted because I ran out..who runs out of bay leaves? Apparently I do)
1 pound Swiss chard, center ribs removed, leaves thinly sliced (if you are really scared of this, use spinach you scaredy cat)
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), available in health food stores
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, 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.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions. (or if you live with a cilantro hater like I do, chop some up on the side for yourself and then taunt cilantro hater with it!)

4. If you want to carbo load, serve with basmati rice (or Jasmine rice like I had on hand)

1 comment:

April said...

This sounds very good. I think I'm going to try this sometime this weekend.