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.


Lentil soup with chard and garlic

Adapted from smitten kitchen and Ricetta Idea


  • 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)


  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.