**Just a note to say this recipe is majorly, SEVERELY delicious!! It is hands down the winner of BEST recipe in my kitchen. Freakin LOVE it!**
Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium (didn't have any so I added in 2 carrots, chopped for extra veg power)
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils (I used mixed Dahl)
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed (one of mine was a mixed can)
2 tablespoons Thai red curry paste
1 15 oz can lowfat coconut milk (I was out so used coconut milk powder mix which included curry, garlic, sea salt)
28 oz can diced tomatoes (I used crushed)
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)
Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime and serve!
Per 1 cup serving:
Fat: 3 g
The original recipe came from Post Punk Kitchen. One of my fave blogs EVER!!!