Curried Lentils With Sweet Potatoes and Baby Kale
This was great, my friends. And SO healthy. And quick. Even the hubs liked it – even though he thought it looked a little like “peasant food,” it turned out to be very tasty and satisfying for a veggie dish. If you don’t know hubs, that’s practically a ringing endorsement. Give this a whirl – you’ve got some major-bigtime superfoods here: kale, sweet potatoes, lentils, almonds, curry, ginger, onions . . . it’ll cure what ails you and ward off any nasties coming your way!
Curried Lentils With Sweet Potatoes and Baby Kale
1 large onion, chopped
2 large garlic cloves, minced
2 T. curry powder
1 T. minced fresh ginger
2 t. ground cumin
1 cup lentils (I like French lentils because they keep their shape better – for this, I used a sprouted lentil mix that was great. Also, if you need your lentils to be GF, check that the package says they’re certified GF because there can be cross-contamination issues)
2 1/2 c. low-sodium chicken or vegetable broth
1 medium sweet potato (about 8 oz.), peeled and cut into 1/4-in. cubes
5 oz. baby kale (I used Earthbound Organics Baby Kales mix and it was outstanding), or baby spinach
Kosher salt, to taste
1 cup plain, non-fat Greek yogurt
28 raw almonds, chopped
Spray a large skillet with an olive oil mister or cooking spray and place over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the curry powder, ginger, cumin and garlic and cook for 1 minute. Add the lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add the sweet potatoes, cover, and cook for 10 minutes longer, until liquid is absorbed and sweet potatoes are just tender. Stir in baby spinach/kale and cook until spinach/kale is just wilted. Add salt and adjust seasonings to taste.
Divide the mixture among four serving bowls and top each with 1/4 cup yogurt and 1/4 of the chopped almonds. Serve immediately.
Serves 4.
This, my friends, gives you a hearty bowl of goodness that clocks in around 300 calories, with about 24 grams of protein and 17 grams of fiber! Plant protein and veggie goodness to. the. max. Your body’s going to thank you for this one.
Now, I’m really watching what I eat, but if I were more loosey-goosey, there are so many fabu ways to mix this up. You could use some coconut oil to fry up the onions – you’d get a really nice, complementary coconut flavor and some good-for-your-bod medium chain triglycerides to boot. This would also be good with some mango chutney alongside. Great over rice, if you want to bulk it up more. If you have some time on your hands, toast those almonds for even more flavor – the crunch they provide is terrific already. Vegan-ize it by using veggie broth and soy yogurt.
Whatever you do, enjoy!
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LindsayP
