Curried Lentils with Sweet Potatoes and Swiss Chard

2 tablespoons extra virgin olive oil 1 medium onion, chopped 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 jalapeo pepper, seeded if desired, then minced 4 to cups vegetable broth as needed

2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes !about 4 cups" 1 1/2 cups dried lentils 1 bay leaf 1 pound #wiss chard, center ribs removed, leaves thinly sliced 1 teaspoon $osher salt, more to taste 1/2 teaspoon ground blac$ pepper 1/% cup chopped fresh cilantro &inely grated 'est of 1 lime (uice of 1/2 lime 1/% cup finely chopped tamari almonds, for garnish !optional", available in health food stores 1/4 cup chopped scallions, for garnish)

1) *n large saucepan, heat oil over medium heat) +dd onion and saut, until translucent, to - minutes) +dd garlic, ginger, garam masala, curry powder and jalapeo) .oo$, stirring, for 1 minute) 2) #tir in 4 cups broth, sweet potatoes, lentils and bay leaf) *ncrease heat to high and bring to a boil/ reduce heat to medium, partially cover, and simmer for 2 minutes) !*f lentils seem dry, add up to 1 cup stoc$, as needed)" #tir in chard and salt and pepper, and continue coo$ing until lentils are tender and chard is coo$ed, about %0 to 4 minutes total) %) (ust before serving, stir in cilantro, lime 'est and juice) #poon into a large, shallow serving dish) 1arnish with almonds if desired and scallions) 2ield3 4 to 10 side-dish servings/ 5 main-course servings)