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Smoky Sweet Potato And Lentil Chili
Hearty lentils add protein and richness to a smoky and spicy soup with a sweet potato-tomato base. Top with avocado, sour cream and tortilla chips to make the perfect meal for a cold winter night!
Prep Time: 00:05
Cook Time: 00:40
1 t olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 small (or 1 large) sweet potatoes, cubed
1 t smoked chili powder
2 t cumin
1 t smoked parika
salt & pepper, to taste
1 cup green lentils (dry)
4 cups (1 quart) vegetable broth
2 28 - oz cans whole tomatoes
1 bag baby spinach
garnishes: avocado, cheese, sour cream, tortilla chips
1Bring 3 cups water to a boil in a medium pot, then add lentils and bring back to a boil. Reduce heat and let simmer 20 minutes until fork tender. Drain excess liquid and set aside.
2Heat olive oil in a large saucepan over medium-high. Add the diced onion and minced garlic to the pot and sauté for 3-4 minutes, until the onion is translucent. Add the sweet potatoes and spices and sauté another 3 minutes.
3Add the vegetable broth and tomatoes, including liquid. Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes, until sweet potatoes are fork tender.
4Use an immersion blender to puree the soup until completely serve, then return to the stove and add lentils. Add spinach a handful at a time, until completely wilted.
5Serve and garnish with avocado, tortilla chips, sour cream, cheese - whatever you like!
Store in your fridge for up to a week or your freezer for several months.
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