Curried lentils, sweet potato and hazelnuts

Name: Curried lentils, sweet potato and hazelnuts
Prep time: 15 min
Total time: 15 min
Cuisine: Asian, Indian
Ingredients: 2 tablespoons ghee (or unsalted butter); 1 medium onion, finely chopped; 4 garlic cloves, minced; 1-inch piece fresh ginger, peeled and grated; 1 tablespoon yellow curry powder; 1/4 teaspoon ground allspice; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt, plus more to taste; freshly ground black pepper; 4 to 5 cups vegetable broth as needed; 2 pounds sweet potatoes, cut into 1/2-inch cubes; 1 1/2 cups dried green or Du Puy lentils; 1 bay leaf; 1 pound mustard greens or mizuna (you can also substitute with any leafy green); 1/3 cup chopped dried apricots; 1/2 cup chopped fresh cilantro; 1/4 cup roasted and finely chopped hazelnuts; whole fat plain yogurt for serving; Squeeze of fresh lime juice (optional)

3 steps

Prep:15min

Updated at: Wed, 16 Aug 2023 20:18:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories411.8 kcal (21%)

Total Fat9.6 g (14%)

Carbs66.6 g (26%)

Sugars14.1 g (16%)

Protein19.8 g (40%)

Sodium873.9 mg (44%)

Fiber23 g (82%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsghee

or unsalted butter

1onion

medium, finely chopped

4garlic cloves

minced

1 inchfresh ginger

piece, peeled and grated

1 tablespoonyellow curry powder

¼ teaspoonground allspice

¼ teaspooncrushed red pepper flakes

1 teaspoonkosher salt

plus more to taste

freshly ground black pepper

4 cupsvegetable broth

as needed

2 poundssweet potatoes

cut into 1/2-inch cubes

1 ½ cupsdried green lentils

or Du Puy

1bay leaf

1 poundmustard greens

or mizuna, you can also substitute with any leafy green

⅓ cupdried apricots

chopped

½ cupfresh cilantro

chopped

¼ cuphazelnuts

roasted and finely chopped

whole fat plain yogurt

for serving

fresh lime juice

optional

Instructions

Step 1

In large dutch oven, heat the ghee over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, curry, allspice, red pepper flakes, salt and pepper. Cook, stirring often, for 1 minute.

Step 2

Stir in 4 cups of broth, the sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a low boil. Reduce the heat to medium and partially cover the pan. Simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock or water as needed.) Stir in mustard greens and apricots and continue cooking until lentils are tender, about 10 minutes longer.

Step 3

Divide the lentils between bowls and top with cilantro, hazelnuts, yogurt and a squeeze of lime juice if using.

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