Hearts of Palm Cakes with Curried Lentils from Vedge by Rich Landau and Kate Jacoby

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons minced green bell peppers
• 2 tablespoons minced scallions, white and light green parts only
• One 16-ounce can hearts of palm, drained, cut into 2-inch chunks
• 4 teaspoons curry powder
• 1 teaspoon salt
• ¼ cup minced onions
• 4 cups vegetable stock
• 1 cup dried yellow or red lentils, picked through and rinsed
• 2 tablespoons chopped fresh cilantro
• ½ cup vegan mayo

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