Dishing Up the Dirt

Curried Lentils With Sweet Potatoes & Hazelnuts

We’re entering the very end of a long and dark winter here at the farm. And as spring teases us with longer, sunnier, and warmer days I still have to remind myself that the spring greens and all the fresh veggies are still a good long month away from being available. So, as we work and prep the fields for spring and summer planting, we’re eating our way through this transitional season with simple meals like this curry. This is one of those hearty dishes that comes together quite quickly, with minimal fuss but is bursting with a lot of flavor and great textures. The spiciness of the curry is balanced out by the sweet potatoes and some dried apricots (that we saved from a neighbors farm last summer and I totally forgot about!!) The curry is topped with some fresh cilantro, crushed hazelnuts and tangy yogurt for the perfect late winter/early spring dinner.

I hope you all enjoy this meal as much as we did. Cheers to longer days, warmer weather and hopefully a great growing season!

Curried Lentils with Sweet Potatoes & Hazelnuts

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 6-8

  • 2 tablespoons ghee (or unsalted butter)
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 tablespoon yellow curry powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt, plus more to taste
  • freshly ground black pepper
  • 4 to 5 cups vegetable broth as needed
  • 2 pounds sweet potatoes, cut into 1/2-inch cubes
  • 1 1/2 cups dried green or Du Puy lentils
  • 1 bay leaf
  • 1 pound mustard greens or mizuna (you can also substitute with any leafy green)
  • 1/3 cup chopped dried apricots
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup roasted and finely chopped hazelnuts
  • whole fat plain yogurt for serving
  • Squeeze of fresh lime juice (optional)


  1. In large dutch oven, heat the ghee over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, curry, allspice, red pepper flakes, salt and pepper. Cook, stirring often, for 1 minute.
  2. Stir in 4 cups of broth, the sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a low boil. Reduce the heat to medium and partially cover the pan. Simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock or water as needed.) Stir in mustard greens and apricots and continue cooking until lentils are tender, about 10 minutes longer.
  3. Divide the lentils between bowls and top with cilantro, hazelnuts, yogurt and a squeeze of lime juice if using.


This recipe is lightly adapted from Smitten Kitchen

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