Want something that’ll stick to your bones and give you that nice warm feeling on this Meatless Monday? Check out this recipes from the awesome chefs at The Post Punk Kitchen — Red Lentil Thai Chili.

The woman behind The Post Punk Kitchen (The PPK, as it’s known to its followers) is Isa Chandra Moskowitz, author of several vegan (as in no animal by-products) cookbooks and one of the most beloved vegan food advocates in the United States.

Her recipes are GOOD. Try this one and you’ll probably be tempted to make Meatless Monday more than a once-a-week thing.

Red Lentil Thai Chili

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)

1 large yellow onion, diced medium

1 red bell pepper, seeded and diced medium

3 cloves garlic, minced

2 tablespoons chili powder

1 1/2 pounds sweet potatoes cut into æ inch chunks

1 cup red lentils

1 teaspoon salt

4 cups vegetable broth

2 15-ounce cans kidney beans, drained and rinsed

2 tablespoons Thai red curry paste

1 15-ounce can low-fat coconut milk

1 28-ounce can diced tomatoes

1/2 cup fresh cilantro, plus extra for garnish

Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Sauté onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and sauté a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!

— Recipe from www.theppk.com.