Curried Lentils With Sweet Potatoes & Hazelnuts

This is one of those hearty dishes that comes together quite quickly with minimal fuss, bursting with many flavors and great textures. The sweet potatoes and some dried apricots balance out the curry's spiciness. The curry is topped with fresh cilantro, crushed hazelnuts, and tangy yogurt for the perfect late winter/early spring dinner. I hope you all enjoy this meal as much as we did. Cheers to longer days, warmer weather, and a great growing season!

Ingredients

• 2 tablespoons ghee (or unsalted butter)
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece of 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)

Directions

Prepare the Aromatics

1. Heat the Ghee:
   In a large Dutch oven, heat the ghee over medium heat.
2. Sauté the Onion:
   Add the finely chopped onion and sauté until translucent, about 5 to 7 minutes.
3. Add Garlic and Ginger:
   Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Add Spices

1. Stir in Spices:
   Stir in the yellow curry powder, ground allspice, crushed red pepper flakes, kosher salt, and freshly ground black pepper.
2. Cook the Spices:
   Cook the spices with the aromatics for 1 minute, stirring often to prevent burning and release the flavors.

Add Main Ingredients

1. Add Broth:
   Stir in 4 cups of vegetable broth, scraping up any browned bits from the bottom to ensure it deglazes the pot.
2. Add Sweet Potatoes, Lentils, and Bay Leaf:
   Add the sweet potato cubes, dried lentils, and bay leaf to the pot.
3. Bring to a Boil:
   Increase the heat to high and bring the mixture to a low boil.

Simmer

1. Reduce Heat:
   Once boiling, reduce the heat to medium and partially cover the pot.
2. Simmer:
   Simmer for about 25 minutes, stirring occasionally. If the lentils seem dry, add up to 1 cup more vegetable broth or water.

Add Greens and Apricots

1. Stir in Greens and Apricots:
   Stir in the chopped mustard greens (or any substitute leafy green) and chopped dried apricots.
2. Cook Until Tender:
   Continue cooking for another 10 minutes or until the lentils are tender and the greens are wilted.

Adjust Seasoning

1. Taste and Adjust:
   Taste the curry and adjust the seasoning with additional salt and pepper if necessary.

Serve

1. Divide and Serve:
   Divide the curried lentils and sweet potatoes between serving bowls.
2. Add Toppings:
   Top each bowl with a generous sprinkle of chopped fresh cilantro and finely chopped roasted hazelnuts. Add a dollop of whole-fat plain yogurt and a squeeze of fresh lime juice.

Optional Garnishes

• For an added layer of flavor, you can also garnish with additional dried apricots or a sprinkle of red pepper flakes for extra heat.

Additional Tips

• Make Ahead: This dish can be made ahead and reheated. The flavors will deepen, making it even more delicious the next day.
• Serving Suggestion: Serve with warm naan or crusty bread to soak up the flavorful sauce.
• Vegan Option: Ensure the yogurt is plant-based if you prefer a vegan meal.

Enjoy this Curried Lentils With Sweet Potatoes & Hazelnuts as a comforting and nutritious meal that is perfect for any occasion!