Red Lentil Thai Chili

1 tablespoon olive oil
2 large yellow onion, diced
1 red bell pepper, diced
1 teaspoon salt, plus a pinch
3 cloves garlic, minced
1 1/2 pounds sweet potatoes, cut into 3/4 inch chunks
1 cup red lentils
4 cups vegetable broth
2 tablespoons chili powder
2 (15ounce) cans kidney beans, rinsed & drained (3 cups roughly)
2 tablespoons thai red curry paste
1 (15ounce) can lite coconut milk
1 (28ounce) can diced tomatoes
1/2 cup chopped fresh cilantro. plus extra for garnish
lime wedges, for garnish (optional)

Prepare a 4 quart pot over medium heat and add the oil. Saute onion and bell pepper in the oil with a pinch of salt for 5 to 7 minutes. Add the garlic and sauce 1 more minute.

Add the sweet potatoes, lentils, broth, chili powdered remaining teaspoon of salt. Cover and bring to a boil. Let boil for 15 to 20 minutes, stirring occasionally to prevent burning. When the lentils are soft and mushy and sweet potatoes are tender, add beans. curry paste, coconut milk, tomatoes, cilantro and heat through.

Taste for seasoning, top with cilantro and lime wedges, if desired and serve.

Serves 8 to 10. Total time about 40 minutes, active time 15 minutes.

Brittany adaptations:
-I used cannellini beans instead of kidney
-I do more lentils and less of the beans
-I add nutmeg, oregano, chervil & chipotle chili powder

Recipe from suggested by Brittany B.