Curried Lentils With Sweet Potatoes & Hazelnuts - Dishing Up the Dirt

In large dutch oven, heat the ghee over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, curry, allspice, red pepper flakes, salt and pepper. Cook, stirring often, for 1 minute. Stir in 4 cups of broth, the sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a low boil. Reduce the heat to medium and partially cover the pan. Simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock or water as needed.) Stir in mustard greens and apricots and continue cooking until lentils are tender, about 10 minutes longer. Divide the lentils between bowls and top with cilantro, hazelnuts, yogurt and a squeeze of lime juice if using.