I love finding delicious vegan recipes that can be used all year long…especially during Lent and other fasting days within the Orthodox calendar.
My friend, Katherine, gave me this recipe that I had tried a couple of years ago after she had brought it to church during a Lenten “coffee hour.”
- 1 large sweet potato, peeled & cubed
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 yellow onion, diced
- 4 tsp. red curry paste (increase for more spice)
- 2 tsp. ground cumin
- 6 cups of vegetable broth (or use your own homemade version)
- 2 cans diced tomatoes
- 3 cans beans of choice (rinse and drain)
- 1 cup uncooked lentils (rinse)
- 1-15 ounce can of coconut milk
- 1/2 cup fresh cilantro (chopped)
- Juice of 5 fresh limes
Heat about 2 tbsp. of oil in a stockpot.
Add sweet potatoes, peppers, onions. Cook on medium heat until they begin to soften.
Add red curry paste and cumin. Saute the vegetables until fragrant (about 2 minutes).
Add the broth, diced tomatoes, and beans. Bring to a boil.
Add lentils; cover pot and reduce temp to let cook.
Stir occasionally; about 20 minutes.
Add coconut milk; continue to simmer until lentils are cooked.
Just before serving, add lime and cilantro.