Itz Holistically Wholesome

Variety truly is the spice of life, and it’s no wonder God created such an abundance of foods for us to enjoy. He even gave us the wisdom to experiment, combine, and prepare them in ways that delight and nourish us. Trust me when I say, God loves good things. Just imagine Jesus savoring your favorite recipe. Heavenly.

I love to experiment in the kitchen while keeping things wholesome and nourishing. That’s exactly how this recipe was born. I didn’t know exactly how it would turn out, but I did know this: potatoes are wonderful, lentils are delicious, and curry… well, I have a soft spot for that. Bringing them together felt like a match that could only end well.

And because we’re never meant to keep good things to ourselves, here is the recipe. Feel free to add your own personal touch to suit your taste.

Ingredients

• 1 cup green lentils
• 1 medium–large sweet potato, peeled & diced
• Assorted bell peppers, finely chopped
• 1 onion, chopped
• Scallion, chopped
• Fresh thyme
• 2–3 cloves garlic, minced
• A few pimento seeds (allspice berries)
• 1 vegan bouillon cube
• Curry powder
• Cumin
• Salt & black pepper
• Cayenne pepper (optional)
• 1 tbsp olive oil

Instructions

1. Boil lentils and sweet potatoes until tender, then drain and set aside.
2. Heat olive oil in a skillet. Once hot, add curry powder and let it toast until slightly darkened and fragrant.
3. Add bell peppers, onion, garlic, scallion, thyme, and the pimento seeds. Sauté for a few minutes.
4. Add a splash of water to form a light sauce.
5. Season with cumin, cayenne (optional), vegan bouillon, salt, and pepper.
6. Add the cooked lentils and diced sweet potato. Cover and let everything simmer for about 5 minutes so the flavors marry.
7. Serve with brown rice or a fresh side salad.

Be blessed and be well.

With love and purpose,
Tomika Chance
Itz Holistically Wholesome