Curried Lentils with Sweet Potatoes and Swiss Chard

(recipe adapted from The New York Times)

2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
One 1-inch piece fresh ginger root, peeled and minced
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups dried lentils
1 bay leaf
1 lb. Swiss chard, center ribs removed and diced, leaves thinly sliced
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime

In a large saucepan, heat oil over medium heat.  Add onion and saute until translucent, 5 to 7 minutes.  Add garlic, ginger, garam masala, curry powder and jalapeño.  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, cover, and simmer for 25 minutes.  (If lentils seem dry, add 1 cup stock, or more if needed.)  Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes.

Just before serving, stir in cilantro, lime zest and juice.

(Good flavor and fairly easy to make.  Keeps well.)