Name: Hearts of Palm Cakes on Curried Lentils
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons chopped fresh cilantro; 4 cups Vegetable Stock; 2 tablespoons minced green bell peppers; 2 tablespoons minced scallions, white and light green parts only; 2 tablespoons olive oil; 1 cup dried yellow or red lentils, picked through and rinsed; 1 teaspoon salt; 4 teaspoons curry powder; ½ cup vegan mayo; One 16-ounce can hearts of palm, drained, cut into 2-inch chunks; ¼ cup minced onions

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Vedge

By Rich Landau and Kate Jacoby

Published 2013

About

Hearts of palm are unsung heros in the vegetable world. Vedge’s hearts of palm hail from the Wailea Agricultural Group on the big island of Hawaii. Sustainably farmed and flown to us each week, fresh hearts of palm have a flavor and texture that can’t be beat. Their crunchy, clean-tasting white flesh is reminiscent of a fresh artichoke heart. If you don’t have a small tropical farm filling your produce orders on a weekly basis, canned or jarred hearts of palm make for a very good runner-up.