Another social media-inspired recipe, and the sweet potatoes are an early nod to my favorite season…fall! In reality, I was just looking for a new way to use two weeks of kale. The original recipe called for 1/2-pound of kale, but my version calls for ALL THE KALE, which was about one full bunch.
A few other tweaks I made, some of which can be attributed to my forgetfulness at the grocery store:
- On purpose: omitted salt (1/2 tsp), bay leaf, cilantro, scallions
- On purpose for future: decrease garam masala to 1/2 tsp (original recipe called for 1 tsp)
- Forgetfulness: lemon juice (forgot to buy a lemon)
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| Chop chop chop |
The hardest part of this recipe was trying to get the sweet potato into a uniform dice, aka this is easy! And you can make it vegetarian by substituting vegetable broth instead of chicken broth.
Curried lentils with sweet potato and kale
Source: Adapted from The Lemon Bowl
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| Simmer simmer |
Serves: 4-6
Ingredients
1 Tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 Tbsp ginger root, grated
1 tsp curry powder
1/2 tsp garam masala
4 cups chicken broth
2 medium sweet potatoes, peeled and diced
1/2 cup dried lentils
1 14-ounce can of diced fire roasted tomatoes
1/4 tsp pepper
1 bunch kale, chopped
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| Yum yum |
2 Tbsp lemon juice
Cilantro, scallions, and plain yogurt to serve
Directions
1. Heat olive oil in a large soup pot on medium-high. Sauté onions until tender, about 5-7 minutes. Add garlic, ginger, curry and garam masala and cook for additional 1 minute.
2. Add chicken broth, sweet potatoes, and lentils; bring to a boil and simmer uncovered for 25 minutes.
3. Stir in tomatoes, kale, and pepper and cook for additional 20 minutes.
4. Stir in lemon juice right before serving and top with yogurt, cilantro, and scallions (or just yogurt) and enjoy!
Kara Cooks and Eats 