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Author Notes: Adapted from the Cafe Brenda cookbook.
Colleen's Notes: If your sweet potatoes aren't as sweet as you like, add sugar to taste (starting with 1 tablespoon). It will lift the flavor and cut the acidity. If you aren't a huge fan of cilantro, adding a half or quarter bunch will be fine. —sarah kieffer | the vanilla bean blog
Serves 6 to 8
- 2 tablespoons olive oil
- 1 large red onion, minced
- 6 garlic cloves, minced
- 1/4 cup peeled and minced ginger root
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon red pepper flakes
- 1 cup carrots, diced
- 1 cup diced red pepper
- 5 cups diced sweet potatoes
- 14 ounces coconut milk
- 2 cups dried lentils, washed
- 8 cups vegetable stock
- 1 lime, juiced
- 1 bunch cilantro, minced
- 1/4 cup tamari
- salt and pepper to taste
- sugar to taste (see headnote)
- In a large stock pot or Dutch oven, saute the red onion, garlic, and ginger in the olive oil for about 15 minutes, until the onions are translucent and soft.
- Add the curry powder, hot pepper, carrots, bell pepper, and sweet potatoes. Sauté for 5 to 10 minutes, until the carrots and bell pepper are crisp tender.
- Add the coconut milk, lentils, and vegetable stock. Simmer, covered, until the lentils are done and the sweet potatoes are tender, about 45 minutes.
- Add the lime, tamari, and cilantro, and stir to combine. Add salt and pepper to taste, and sugar if needed (see note).
- This recipe is a Community Pick!