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
  • 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 or baby spinach
  • Kosher salt (to taste)
  • 1 cup plain, non-fat Greek yogurt
  • 28 raw almonds (chopped)


  1. Spray a large skillet with an olive oil mister or cooking spray and place over medium heat.
  2. Add the onion and sauté until soft, about 5 minutes.
  3. Stir in the curry powder, ginger, cumin and garlic and cook for 1 minute.
  4. Add the lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes.
  5. Add the sweet potatoes, cover, and cook for 10 minutes longer, until liquid is absorbed and sweet potatoes are just tender.
  6. Stir in baby spinach/kale and cook until spinach/kale is just wilted.
  7. Add salt and adjust seasonings to taste.
  8. Divide the mixture among four serving bowls and top each with 1/4 cup yogurt and 1/4 of the chopped almonds. Serve immediately.