Curried Lentils with Sweet Potatoes and Baby Kale
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Entree
- Cuisine: Indian
Ingredients
Scale
- 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)
Instructions
- 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.