Curried Lentils with Sweet Potatoes and Swiss Chard

2 T. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1" piece fresh ginger root, peeled and grated
1 1/2 t. garam masala
1 1/2 t. curry powder
1 jalapeno pepper, seeded then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2" cubes (4 c.)
1 1/2 c. dried lentils
1 bay leaf
1 lb. swiss chard, center ribs removed, leaves thinly sliced
1 t. kosher salt, more to taste
1/2 t. ground black pepper
1/3 c. chopped fresh cilantro
finely grated zest of 1 lime
Juice of 1/2 lime
1/3 c. finely chopped tamari almonds, for garnish
1/4 c. chopped scallions, for garnish

1) In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring for 1 minute.

2) Stir in 4 c. broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 c. stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 minutes total.

3) Just before serving, stir in cilantro, lime zest and juice. Spoon into a large shallow serving dish. Garnich wtih almonds if desired and scallions.