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Yields8 Servings
 2 tbsp VSOP Persian Lime Extra Virgin Olive Oil
 2 tbsp VSOP Cilantro & Roasted Onion Extra Virgin Olive Oil, or vsop organic garlic evoo
 1 small Onion, chopped
 4 cloves Garlic, finely minced
 1 inch Fresh Ginger, peeled and finely grated
 1 whole Pickled Jalapeno Peppers, seeded and finely chopped
 1 tbsp Curry Powder
 1 ½ tsp Garam Masala
 ½ tsp Ground Turmeric
 1 tsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper, to taste
 1 ½ cups Yellow Split Peas, toor dal, rinsed and picked through
 4 cups Low Sodium Vegetable Stock
 2 medium Sweet Potato chopped
 1 bunch Swiss Chard, center stems chopped & leaves roughly chopped
 ½ whole Lime, freshly juiced
1

In a large skillet heat the oils over medium high heat. Add the onion and the swiss chard stems, saute for about 5 minutes.

2

Add the garlic, ginger, and jalapeno pepper and saute for another minute or two.

3

Add all of the seasonings and saute for a minute or two.

4

Add the yellow split peas and vegetable stock. Raise heat to high and bring to a boil. Then reduce the heat and cover. Simmer for 15 minutes.

5

Add the chopped sweet potatoes and simmer for another 15 minutes. Taste and check to see if the lentils are tender.

6

When the lentils are tender, add the swiss chard leaves and cook for another 3 minutes to wilt the leaves. Add the juice of half of a lime just before serving. ENJOY!

Ingredients

 2 tbsp VSOP Persian Lime Extra Virgin Olive Oil
 2 tbsp VSOP Cilantro & Roasted Onion Extra Virgin Olive Oil, or vsop organic garlic evoo
 1 small Onion, chopped
 4 cloves Garlic, finely minced
 1 inch Fresh Ginger, peeled and finely grated
 1 whole Pickled Jalapeno Peppers, seeded and finely chopped
 1 tbsp Curry Powder
 1 ½ tsp Garam Masala
 ½ tsp Ground Turmeric
 1 tsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper, to taste
 1 ½ cups Yellow Split Peas, toor dal, rinsed and picked through
 4 cups Low Sodium Vegetable Stock
 2 medium Sweet Potato chopped
 1 bunch Swiss Chard, center stems chopped & leaves roughly chopped
 ½ whole Lime, freshly juiced

Directions

1

In a large skillet heat the oils over medium high heat. Add the onion and the swiss chard stems, saute for about 5 minutes.

2

Add the garlic, ginger, and jalapeno pepper and saute for another minute or two.

3

Add all of the seasonings and saute for a minute or two.

4

Add the yellow split peas and vegetable stock. Raise heat to high and bring to a boil. Then reduce the heat and cover. Simmer for 15 minutes.

5

Add the chopped sweet potatoes and simmer for another 15 minutes. Taste and check to see if the lentils are tender.

6

When the lentils are tender, add the swiss chard leaves and cook for another 3 minutes to wilt the leaves. Add the juice of half of a lime just before serving. ENJOY!

Lentil, Chard & Sweet Potato Stew