Thai Red Lentil Chili

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This is my new favorite stew! Imagine spicy smoky chili flavor mingled with sweet creamy coconut milk, hearty kidney beans, lentils and sweet potatoes. This dish is tasty, nutritious and filling. Oh, and did I mention…it’s super quick and easy to make!

This is one that I think most non-vegans can enjoy as well. Veggie stews and chili are a great introduction to vegan cuisine. Today’s chili was just one of the five entrees I cooked for my client’s weekly meals.

IMG_1938 I enjoy cooking vegan and sharing wholesome food with others. I love my job!

Thai Red Lentil Chili

Recipe courtesy of Post Punk Kitchen

1 tbsp. olive oil

1/2 yellow onion, diced medium

1/2 red bell pepper, diced medium

2 cloves garlic, minced

1 tbsp. chili powder

3/4 pound sweet potatoes, peeled and cut into 3/4 inch chunks

1/2 cup red lentils

1/2 tsp. salt

2 cups vegetable broth

14.5 oz. can red kidney beans, drained and rinsed

1 tbsp. Thai red curry paste

8 ounces coconut milk

14.5 oz. can diced tomatoes, drained

1/4 cup cilantro, chopped

Method:

Saute onions and pepper in oil with a pinch of salt, 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 boil for 15-20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for seasoning, top with cilantro and serve.

Yield: 6 servings

28 thoughts on “Thai Red Lentil Chili

  1. I can taste this right now! I really shouldn’t be reading such delicious recipes right before bed. I’m bookmarking this one for husband as he’s in charge of dinner tomorrow!

  2. Thank you for stopping by my blog, this recipe looks great. Have you tried Anupy Singla’s Slow cooker cookbook? I just made a curry from that book but I will have to bookmark this recipe as well.

  3. Your photograph looks like Thanksgiving dinner!! I so love the amazing lentil. Cooking some now (yellow dahl) with turnips, fennel, cauliflower, and carrots from the garden. Stew fashion helps it stretch to better feed my growing boys — who are bottomless pits. I will test your coconut version on them next week. Cheers, Melanie!

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