Curried lentils with sweet potatoes and Swiss chard from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • aeader on January 03, 2022

    Loved this, will be a definite repeat. I cut the salt to 1/2tsp because I used veg broth that was a bit salty. Used 1/2tsp dried jalapeno flakes and it was close to the top of my tolerance for heat (which is not that high), although I think the heat will mellow after a day in the fridge.

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