24 servings

6 fl oz Olive Oil, Extra Virgin

.75 lb Onion, Yellow finely diced

2.25 lb Garlic Cloves, peeled and finely chopped

36 oz Carrots, finely diced

5.2 tbsp Thyme, fresh chopped

1 tbsp Salt, Kosher

3 tbsp Curry Powder, Hot

9 oz Matriark Foods Upcycled Vegetable Broth Concentrate

1.25 gal Water

(4) 28oz cans Tomatoes, Diced with juice

(4) 15.5oz cans Coconut Milk

2.25 lb Lentils, black or green

2.25 lb Potatoes, Sweet peeled and diced

4 Lime, juiced (each)

  1. Place a large stock pot over medium heat. Add the oil and allow to heat up. Add the onions and cook until softened, about 5 minutes.

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

  3. Add the curry powder and cook until fragrant, about 1 minute.

  4. Add the Matriark Foods Vegetable Broth Concentrate, water, tomatoes, coconut milk, lentils, and sweet potato and stir to combine. Reduce the heat to a simmer. Cook covered until the lentils are just tender, about 15 minutes. Add the lime juice.

  5. Remove the lentil from the stove and place into a hotel pan. Cover and place into a warmer until service.