May Contain: Mustard, Wheat, Gluten, Milk, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish
Begin Lentil Stew
Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large pot over medium-high. Add onion and sweet potatoes. Cook for 3-5 minutes, or until onions are tender and beginning to brown.
Meanwhile, wash Swiss chard and cut leaves from stems. Cut chard stems into ¼ inch pieces and slice leaves into ½ inch ribbons. Open coconut milk can.
Continue Lentil Stew
Stir Swiss chard stems, red lentils, garlic, ginger, and red curry paste into same pot until fragrant and mixed evenly. Add coconut milk and 3 cups (6 cups for 4 servings) water. Bring to a simmer and reduce heat to medium-low. Cook for 12-14 minutes, stirring occasionally until lentils are tender.
Prepare Remaining Ingredients
Meanwhile, wash lime, cilantro and Thai Basil. Zest and cut lime in half. Pick and chop herb leaves.
When lentils from Step 3 are tender, stir edamame, Swiss chard leaves, Thai basil, and half of the cilantro into stew. Season to taste with lime zest, lime juice, salt, and pepper.
Divide stew into bowls. Garnish with remaining cilantro and crispy onions.