Ingredients

The following ingredients have 2 Servings
  • 2 teaspoons olive oil
  • 1/2 cup minced yellow onion
  • 1 clove garlic (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/2 cup red lentils
  • 1 1/4 cup low-sodium vegetable broth
  • 1/2 cup crushed tomatoes
  • 2 small baked sweet potatoes
  • cilantro, for serving
  • scallions, for serving

Instruction

  • Heat a pot or dutch oven over medium low heat. Add the onion and cook until fragrant and translucent, 4 to 5 minutes. Add the garlic, stir, and cook for another minute or so. Measure in the spices and salt, stir to coat the onions and toast for a minute or so.
  • After the spices are added, stir in the lentils followed by the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 15 minutes. Lentils should be starting to soften. Stir in the crushed tomatoes, cover, and cook until the lentils are tender and starting to fall apart. Taste and add more salt as desired.
  • Cut a slit in the sweet potatoes and spoon the chili lentils into and over the sweet potatoes. Top with cilantro and scallions as desired.