Curried Lentils, Sweet Potatoes and Swiss Chard

You guys, this is an amazing dish. I cannot say enough about it. Delicious, hearty, probably pretty cheap to make. :)  We served over brown rice, it lasted us at least 3 meals, and we savored it to the last drop!

I used fresh garlic and ginger - you have to - if lentils aren't seasoned properly, they will not be delicious. :)

adapted from the Smitten Kitten

Yields 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped  (I probably used 2 cuz I love onions)
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

     The first time I made it, I didn't have garam masala, so I used 3 tbps of curry powder - see the kind I used below - it's important! :) 

1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups 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, rinsed and picked over
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced

     substitute if necessary:  mustard greens, collard greens, beet greens, turnip greens, bok choy. (I substituted with both curly leaf kale and napa cabbage because they were the freshest greens in the store I was at)

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
1/4 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. (at least - I cooked it a little longer)

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.

SPICES(INCLUDING CORIANDER, FENUGREEK, TURMERIC, AND RED PEPPER), AND ONION.
This is NOT BAD - bought at fareway in sioux center - smells AMAZING!!!

http://www.mccormickgourmet.com/Products/Blends/Curry-Powder.aspx