Recipe #5 of 2012: Curried Lentils with Sweet Potato and Kale
This was delicious and hearty, perfect for a winter night. I changed a couple of things, based purely on what I had or didn’t have on hand:
- Used collard greens instead of kale
- Omitted cilantro
- Didn’t have jalepeno to add heat, so used a bit of sriracha when serving
I don’t think any of those changes so drastically changed the recipe, but I’m sure making it exactly as is would be delicious, too. I also used about 3x the amount of vegetable stock called for, as I wanted more of a soup consistency. I really liked the addition of the sweet potato and greens to liven up the lentils and add substance while still keeping it healthy. I’ll definitely make this again.
(recipe and picture from Smitten Kitchen)
