This recipe is from my friend, Chef Martin Oswald, who is a master at creating flavorful plant-based dishes, and it does not disappoint! It’s packed with nutrient-rich foods, has a great depth of flavor, and is simple to prepare – about an hour for the whole thing to be done. If you want to impress your friends with healthy, delicious dish, try this recipe!
Serves 8
Ingredients:
1 medium onion, diced
2 tablespoons peeled, minced fresh ginger
2 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground cardamom
½ teaspoon ground cloves
½ cup fresh orange juice
6 cups low sodium vegetable stock
1 (15-ounce) can chickpeas, drained and rinsed
1 cup lentils
1 (14.5ounce) can crushed Cento San Marzano tomatoes (or plain canned tomatoes)
1 large sweet potato, diced (peeling optional)
2 tablespoons red wine vinegar
2 cups Swiss chard
Pinch of cayenne pepper
1 cup fresh cilantro, chopped
Brown or wild rice, or quinoa, for serving (optional)
Instructions:
In a large stockpot, combine the onions, ginger, and garlic, and cook over medium-high heat until tender, about 5 minutes.
Add the curry powder, coriander, cinnamon, turmeric, cardamom, and cloves, and stir for about 15 seconds. The spices will stick, so add the orange juice and stir. This will deglaze the pan and coat everything with the flavors of the spices.
Add the stock, chickpeas, lentils, tomatoes, and sweet potato, and bring to a boil. Reduce heat to maintain a gentle simmer, cover, and cook, stirring occasionally, until the lentils and sweet potatoes are tender, about 25 minutes.
Add the vinegar, Swiss chard, and cayenne, and simmer for 2 minutes more, until the Swiss chard has softened.
Sprinkle the cilantro on top and serve alone or over brown / wild rice or quinoa.
Recipe from Chef Martin Oswald