Recipes for CSA Week 18 | Sauvie Island Organics

Ingredients

• 2 sweet peppers, washed, cored and seeded and cut into chunks about 1 ½ – 2 1/3 inches
• 3-4 medium firm fleshed yellow and/or red potatoes, well scrubbed (no need to peel) and cut into bite-sized chunks
• 3 tablespoons olive oil (or a bit more if things dry out)
• Sea salt
• 1 onion, diced (can add a leek here too if you’d like)
• 1 teaspoon black mustard seeds (optional)
• 1 teaspoon ground cumin (or half a teaspoon whole seeds–see headnote)
• 1 teaspoon ground coriander (or half a teaspoon whole seeds–see headnote)
• 1/4 teaspoon red pepper flakes or 1 fresh jalapeno or Serrano pepper, minced
• 3 potatoes, scrubbed and diced
• 2 carrots, scrubbed and diced
• 1-2 sweet peppers, sliced or diced
• 1-2 zucchini (if you have some leftover), diced
• 4 garlic cloves, roughly chopped or sliced
• ½ – 1 bunch chard, washed and leaves chopped (you can add the stems, diced, to the onion at the beginning)
• 1 1/2 cups red lentils
• 6 cups water or veggie bouillon broth or vegetable stock or water (or a little less if you want it quite thick)
• Salt, to taste (you need quite a bit to bring all the flavors out)
• 1 can full fat coconut milk
• 1/2 cup or more mint and/or cilantro
• Lime or lemon juice (optional)
• White or brown rice or naan for serving (optional)