Serves 6 to 8

  • 5 tablespoons Matriark Foods Upcycled Vegetable Broth Concentrate (UVBC)

  • 3 tablespoons extra-virgin olive oil or coconut oil

  • 1 1/2 cup finely diced onion (150g)

  • 10 garlic cloves, peeled and finely chopped (40g)

  • 2 cups finely diced carrots (200g)

  • 1 1/2 tablespoons chopped fresh thyme leaves (12g)

  • Kosher salt

  • 2 teaspoons hot curry powder (see Note)

  • 1 (28 ounce) can peeled and diced tomatoes with their juice (793 g)

  • 1 (16 ounce) can coconut milk

  • 1 1/3 cup black or green lentils (150g)

  • 1 medium sweet potato, peeled and diced (250g)

  • Juice of 1 lemon or lime


  1. Put the UVBC in a medium saucepan. Add 5 cups of water and stir until dissolved. Set aside.

  2. In large soup pot of Dutch oven heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.

  3. Add the garlic, carrots, and thyme, season lightly with salt, and continue to cook for 2 to 3 minutes.

  4. Add the curry powder and cook until fragrant.

  5. Add the reserved UVBC, tomatoes, coconut milk, lentils, and sweet potato and stir to combine. Reduce the heat to a simmer and season with more salt.

  6. Cook covered until the lentils are just tender, about 15 minutes. Add the lemon or lime juice. Taste and adjust the seasoning, if necessary.

  7. Serve immediately or re-heat slowly (so the coconut milk doesn’t boil).

“This is a terrific curry recipe that is made with lentils and sweet potatoes. It works well with squash, potatoes, parsnips, pumpkin, or turnips. For more heat add more curry powder and a bit of cayenne pepper, and for a smokier flavor add paprika. This is a very hearty and satisfying vegetarian meal that can be served year-round.” 

- Livio Velardo, Executive Chef at Barclays Center in Brooklyn,
New York