Curried Lentils with Sweet Potatoes and Swiss Chard
Warm, aromatic, and deeply nourishing, Curried Lentils with Sweet Potatoes and Swiss Chard is a vibrant, one-pot vegetarian dish that's as comforting as it is flavorful. Packed with nutrient-rich ingredients like tender red lentils, creamy coconut milk, hearty sweet potatoes, and earthy Swiss chard, this recipe delivers a satisfying balance of spice and sweetness. A blend of curry powder, turmeric, and cumin creates a fragrant base, while a hint of cayenne can be added for an extra kick. Perfect for weeknight dinners, this cozy curry comes together in under an hour and pairs beautifully with steamed rice or crusty bread. Garnished with fresh cilantro and a squeeze of lemon, it's a wholesome, plant-based meal that's sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 medium sweet potatoes, peeled and diced
- 1 cup red lentils
- 4 cups vegetable broth
- 1 cup coconut milk
- 4 cups Swiss chard, stems removed and leaves roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring frequently, until translucent.
Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using) to the pot. Stir constantly for 30 seconds to toast the spices.
Add the diced sweet potatoes to the pot and stir to coat them in the spices.
Pour in the red lentils, vegetable broth, and coconut milk. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils have broken down, creating a thick and creamy texture.
Add the chopped Swiss chard to the pot and stir into the curry. Cook for an additional 5 minutes, or until the greens are wilted and tender.
Season the curry with salt and black pepper to taste.
Serve the curried lentils in bowls, garnished with fresh cilantro. Squeeze a lemon wedge over each serving for a bright, acidic finish.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 16.1 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
