CURRIED LENTILS WITH SWEET POTATO AND SPINACH

CURRIED LENTILS WITH SWEET POTATO AND SPINACH

A variation to the recipe from smittenkitchen.com

Serves 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil

1 medium onion, chopped

4 garlic cloves, minced

1 1-inch piece fresh ginger root, peeled and grated

1 1/2 teaspoons garam masala

1 1/2 teaspoons curry powder (or 1 tsp each coriander, turmeric, cumin)

950ml/4 cups vegetable broth as needed

2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)

300g/1 1/2 cups dried lentils

1 bay leaf

1 big handful Spinach

1 teaspoon sea salt, more to taste

1/2 teaspoon ground black pepper

1/3 cup chopped fresh coriander

Finely grated zest of 1 lime

Juice of 1/2 lime

30g finely chopped almonds

30g/1/4 cup chopped spring onions, for garnish.

In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala and curry powder. Cook, stirring, for 1 minute.

Stir in 4 cups broth, sweet potatoes, lentils and bay leaf.  Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.)   Stir in spinach and salt and pepper, and continue cooking until lentils are tender and spinach is cooked, about 30 to 45 minutes total.

Just before serving, stir in coriander, lime zest and juice.  Spoon into a large, shallow serving dish. Garnish with almonds if desired and spring onions.