Curried Lentils With Sweet Potatoes, Mushrooms & Kale

Last week I was watching some program on the Food Network Channel, it may have been Diners, Drive-ins & Dives. They were at a restaurant called Tin Shed in Portland Oregon. This was the most popular dish on the menu. I quickly wrote down the ingredients and method and ran to the store. It was so good, I will make this again and again. I bought pre-cooked lentils (at Trader Joe’s) a jar of curry sauce and even frozen jasmine rice. It was easy and fast. You could take it to another level and put a piece of salmon on top.




Curried Lentils With Sweet Potatoes, Mushrooms & Kale

Serves 6

2 Tbs extra virgin olive oil
1 medium onion, chopped
8 oz mushrooms, halved
2 lbs sweet potatoes or butternut squash, peeled and cut into ½” cubes (about 4 cups), roasted
1½ cups cooked lentils
½ lb kale, center ribs removed, leaves thinly sliced
1½ cups Thai yellow curry sauce
¼ cup peanuts or cashews, finely chopped
¼ cup golden raisins

For serving:
3 cups baby spinach
3 cups Jasmine rice
Avocado, cut into chunks, optional

In large saucepan, heat oil over medium heat. Add onion and sauté for 2 minutes. Add mushrooms and cook, stirring, for 5 minutes.

Stir in the roasted sweet potatoes, lentils, kale and bay leaf, salt and pepper, and continue cooking until the kale is wilted. Stir in curry sauce until heated.

Just before serving, stir in the peanuts and raisins. Serve on a bed of baby spinach and Jasmine rice. Garnish with avocado on top.IMG_0207


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