This is one of those hearty dishes that comes together quite quickly, with minimal fuss but is bursting with a lot of flavor and great textures. The spiciness of the curry is balanced out by the sweet potatoes and some dried apricots (that we saved from a neighbors farm last summer and I totally forgot about!!) The curry is topped with some 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 hopefully a great growing season!
- 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)
- 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.
- 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.
- Divide the lentils between bowls and top with cilantro, hazelnuts, yogurt and a squeeze of lime juice if using.