Curried Lentils With Sweet Potatoes and Swiss Chard

Adapted from Deb Perelman, via the New York Times

2 tablespoons olive oil
1 medium onion, chopped small
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils (brown, green, or French - not red)
1 bay leaf
1 bunch chard, beet greens, and/or kale, thinly sliced (about a pound - roughly six cups)
1 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped roasted or tamari-flavored almonds, for garnish (optional)
1/4 cup thinly sliced scallions, for garnish (optional)

In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

Stir in 4 cups broth, lentils, and bay leaf. Increase heat to high and bring to a simmer; reduce heat to medium, partially cover, and simmer. After 10 minutes, add the sweet potatoes, then simmer for 15 minutes more. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds and/or scallions, if desired.