Curried lentils and sweet potatoes from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Laura on January 18, 2014

    I followed the original NYT recipe from which Deb 'adapted' this one. The only difference between the two is that the NYT's called for grated fresh ginger and I thought that added a lot. The recipe doesn't specify what kind of lentils and since I had green lentils on hand, I used them. I didn't have any garam masala and was too lazy to make some, so I left that out and simply upped the curry powder by about 1/3. We really enjoyed the dish a lot and it was substantial enough to serve as an entrée with a green salad on the side. I reheated it in the oven the next night and I have to say I did not enjoy the leftovers nearly as much as I liked it the first night. That may have been my fault; I think I heated it a little too long and it dried out. I would definitely make this again, but maybe only half the amount.

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