Sweet Potato Lentils with Chard: Cooked to Perfection in Clay!

I love sweet potatoes, but it can get old just eating them the same old way every time (usually baked with butter, coconut oil, real salt and  cinnamon).

So here's a great curried sweet potato recipe to mix it up on those "lighter" nights. It can even be served as a side dish to a bigger meal (hopefully mid-day)!

     

 Ingredients for Curried Sweet Potato Lentils with Chard:

• 2 lb sweet potatoes (orange inside), peeled and cut into cubes
• 1 ½ c soaked lentils
• 4-5 c broth
• 1 red onion, chopped
• 4 cloves garlic, minced
• 1 (1”) piece ginger root, peeled and grated
• 1 ½ t curry powder
• 1 jalapeno pepper, seeded and minced (optional, for heat)
• 1 ½ t garam masala
• 1 lb swiss chard, center ribs removed, leaves sliced thinly
• 1 t sea salt (and more to taste)
• black pepper, to taste
• zest of 1 lime
• 1 bay leaf
• 1/3 c chopped cilantro (fresh)
• juice of ½ lime
• ¼ c chopped scallions (garnish)

Directions for Curried Sweet Potato Lentils with Chard:

1. Add all ingredients except chard leaves, cilantro, lime zest and juice, and scallions to clay pot, then stir to incorporate all ingredients
2. Cover, seal and cook on “stew” setting for 30 minutes
3. If it looks at all dry, stir in more broth
4. Stir in chard and cook another 30 minutes, sealed
5. Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.
6. Just before serving, stir in the lime zest and juice and cilantro. Sprinkle with scallions.