For those that know me, I love Indian spices. Curry is a great way to really enhance any dish that you may be cooking, especially when cooking with any kind of whole grain. The sweet potatoes in this recipe provide a sweet contrast to the spiciness of the curry.
1 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
1 cup of dried lentils
1. In a large saucepan, heat oil over medium heat. Add garlic, ginger, , curry powder and jalapeno. Cook, stirring, for 1 minute.
2. Stir in 2 cups broth, sweet potatoes, lentils . 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.