Red Lentil Thai Chili

This one is pretty directly adapted from the Post Punk Kitchen. Thanks, Isa!

It's a solid, easy, filling dish, and is rich enough that even non-vegans will find it hearty. I like to serve it over a generous scoop of sweet brown rice -- and who doesn't love lentils and rice?


Ingredients

1 tbsp olive oil
1 large yellow onion, diced
1 red bell pepper, diced
3 jalapenos, sliced (I left the seeds in. Seed and mince for a milder chili.)
3 cloves garlic, thinly sliced
2 tbsp chili powder
1 1/2 lbs sweet potatoes, peeled and cut into 3/4" chunks
1 cup red lentils, rinsed
1 tsp salt, divided
4 cups vegetable broth (I used the salted variety, otherwise add another tsp salt)
2 15 oz cans kidney beans, drained and rinsed
3 tbsp Thai red curry paste
1/2 15-oz can coconut milk
28 oz can diced tomatoes
1/2 cup fresh cilantro, chopped, plus extra for garnish
sliced limes for garnish


Directions

Saute the onion in a 4-quart pot with the olive oil and a generous pinch of the salt until the onions begin to look translucent. Add the red peppers and jalapenos, saute for two or three minutes more. Add the garlic and saute for another minute.

Add the chili powder, lentils, vegetable broth and the rest of the salt. Bring to a boil for five minutes. Add the sweet potatoes, cover and reduce to a simmer.

When the lentils are cooked and the sweet potatoes are tender, about 20 minutes, add the curry paste, coconut milk, tomatoes and cilantro. Heat through and serve!

And as with most soups, this tastes even better the next day.