In a saucepan boil the lentils and 4.5 cups of water and one bay leaf. Bring to a boil and simmer for about 20 minutes. Slice the sweet potato and boil in another saucepan for about 20 minutes.
While the lentils and sweet potato are boiling, cut up the garlic, red pepper, rhubarb and chard.
After lentils and the potato are down, heat the olive oil, mustard seed, and garlic in a medium pan. Cook until mustard seeds start to pop. Add in the rhubarb and peppers.
Slice the sweet potato into cubes and add to veggies. Add in the lentils and all spices, cook for about 7 minutes.
Add in chard and cook until soft. Server by itself or with quinoa or rice.
There are a lot of spices in this but if you don’t have many of them, it’s ok to omit them except for the curry, brown sugar, cumin, and of course salt/pepper. It will also save you money to leave out some of the more rare spices and will still taste good, just not as tasty!