Curried Lentils With Sweet Potatoes and Swiss Chard - Full Belly Farm

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped small
• 4 garlic cloves, minced
• 1 1-inch piece fresh ginger root, peeled and grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons curry powder
• 1 jalapeño pepper, seeded if desired, then minced
• 4 to 5 cups vegetable broth as needed
• 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 1/2 cups dried lentils (brown, green, or French - not red)
• 1 bay leaf
• 1 bunch chard, beet greens, and/or kale, thinly sliced (about a pound - roughly six cups)
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh cilantro
• Finely grated zest of 1 lime
• Juice of 1/2 lime
• 1/3 cup finely chopped roasted or tamari-flavored almonds, for garnish (optional)
• 1/4 cup thinly sliced scallions, for garnish (optional)