Yam lentil curry

Curried Lentils With Sweet Potatoes and Swiss Chard, Adapted from smitten kitchen from The New York Times.

coconut oil + butter
1 medium onion, chopped
4 garlic cloves, minced
fresh ginger root, grated
garam masala, curry powder, paprika
1 jalapeño pepper, minced (I had red pepper flakes)
1 L vegetable broth, or as needed
1 sweet potato, peeled and cubed
300 g dried lentils
1 bay leaf
380 mL canned tomatoes
125 g frozen spinach
salt + black pepper
1/3 cup chopped fresh cilantro
Juice of 1/2 lime

Saute onions, garlic, and ginger in fat until fragrant. Add the pepper and spices. Add the broth and bay leaf. I added canned tomatoes here, cause I like a tomato-based curry. Boil lentils and potatoes in this for 20-30 minutes. Stir in greens if you have any, and lime juice. Taste. Add more water if lentils need more time. Season to taste. Garnish with cilantro.

~Jessica

Lentil soup with chard and garlic

Adapted from smitten kitchen and Ricetta Idea

Ingredients:

  • glug of olive
  • oil
  • 1 onion
  • 1 stalk celery
  • 1 carrot
  • 4 cloves garlic, sliced (reserve half for later)
  • a pinch of crushed red pepper flakes
  • 240 g farro or brown lentils, sorted and rinsed
  • 2 bay leaves
  • 240 g crushed tomatoes, canned, or 2 tomatoes
  • 6 cups water
  • Freshly ground black pepper, salt
  • some Kale, frozen
  • Grated Pecorino Romano cheese to taste
  • 200 g of bacon/prosciutto (optional)

Directions:

  1. Chop celery, carrot, onion and tomatoes.
  2. Rinse farro and add to olive oil and the vegetables in the pan (where if you browned bacon); then add a generous amount of water.
  3. Cook for about 45 minutes over medium heat.
  4. Finish with abundant grated pecorino, salt and a sprinkling of pepper.

~Jessica