We are celebrating National Nutrition Month here in the office by making healthy meals for the staff twice weekly. They get to choose the recipes! This is one chosen by Rebecca that everyone loved!

1 onion, chopped

3-4 garlic cloves, minced

1/2 jalapeno, minced

1 inch piece ginger, peeled and grated

1 T curry powder

1 1/2 t garam masala

1/2 t turmeric

1 1/2 cups lentils

4 cups water

2 sweet potatoes, peeled and chopped

3/4 cup vegan yogurt

1 t lime juice

1 bunch swiss chard, in 1-2 inch pieces

salt to taste

Brown rice (cooked) and naan for serving if desired.

Saute onion in large saucepan over medium heat 5 minutes. Add water as needed to keep from sticking. Add garlic for one minute more. Add jalapeño and saute 2 minutes more. Continue to add water as needed to prevent sticking. Add ginger, curry powder, garam masala, and numeric for 2 minutes more. Add lentils and mix well. Then add 4 cups water (maybe more – keep an eye on things) and sweet potatoes. Cover and simmer for 20 minutes. When lentils are tender, add yogurt, lime juice, and chard. Warm just until chard wilts. Salt to taste. Serve over brown rice and with naan if desired. Enjoy!