Curried Lentils with Sweet Potato and Kale


By London Baker, RD, LDN


  • 2 tbsps Extra Virgin Olive Oil

  • 1 Yellow Onion

  • 5 Garlic Cloves (minced)

  • 2 tsps Ginger (fresh, minced)

  • 2 tsps Garam Masala

  • 2 tsps Curry Powder

  • 1/2 tsp Cayenne Pepper

  • 2 lbs Sweet Potato (Cut into 1/4 inch cubes)

  • 1 1/2 cups Green Lentils

  • 1 Bay Leaf

  • 4 cups Organic Vegetable Broth

  • 2 cups Kale Leaves (washed and sliced thin)

  • 1 tsp Sea Salt & Black Pepper

  • 2 tbsps Chopped Fresh Herbs, Such As Cilantro

  • 2 tbsps Lime Juice

  • 1/3 cup Almonds (toasted)

  • 1/2 cup Scallions, Sliced


  1. Gather all ingredients and equipment

  2. Place a large pot on the stove over medium-high heat. Add the olive oil and the yellow onion and saute until translucent, approximately 4-5 minutes.

  3. Add the garlic, ginger, garam masala, curry powder and cayenne pepper. Stir the mixture and saute for an additional 1-2 minutes.

  4. Stir in the lentils, sweet potato, bay leaf and vegetable stock. Increase the heat to high and bring to a boil; once the water starts boiling immediately reduce the heat to bring the liquid to a simmer.

  5. Cover the pot and simmer for 25 minutes. Remove the lid and add the kale, salt and pepper. Stir thoroughly and place the lid back on the pot and cook for an additional 15 minutes or until the lentils are tender.

  6. Once they are cooked, transfer the lentil mixture to a large bowl. Toss the lentils with the remaining ingredients and serve hot. Enjoy!

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