2 tablespoons olive oil
1 large yellow onion, diced medium
1 medium red bell pepper, seeded, diced small
4 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes, peeled, diced medium
1 cup dried red lentils
2 teaspoons salt (or to taste)
4 cups vegetable broth
1 15-oz can dark red kidney beans, rinsed
1 15-oz can great northern beans, rinsed
2 tablespoons Thai red curry paste
1 15-oz can coconut milk
1 28-oz can fire roasted diced tomatoes
3/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tablespoon baking cocoa
1 tablespoon brown sugar
- In a 4 quart pot, saute onions and red pepper in oil over medium-low heat with a pinch of salt for about 5 minutes.
- Add garlic and saute’ for one more minute. Add chili powder, sweet potatoes, lentils, remaining salt, and broth. Cover and bring to a boil. Reduce heat to medium-low.
- Cook 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.