Ingredients
The following ingredients have 4 Servings
- 4 medium sweet potatoes
- 1 tbsp. olive oil
- 1 medium onion, (diced)
- 2 garlic cloves, (minced)
- 4 cups vegetable broth
- 1 cup dried brown lentils
- 3/4 to 1 1/2 cups water
- 1/4 cup tomato paste
- 1 chipotle chili pepper, (from a can, packaged in adobo sauce, finely chopped)
- 1-2 tbsp. adobo sauce, (from the can containing the chipotle, to taste)
- 1 tsp. ground cumin
- 1 tsp. maple syrup
- salt and pepper to taste
- 1/2 large or 1 small bunch kale, (stemmed and torn into bite-sized pieces (optional))
- 1 cup raw cashews, (soaked in water 4-8 hours and drained)
- 1/4 cup lemon juice
- 1/4 cup to 1/2 cup water
- salt to taste
- 2 scallions (chopped)
- hot sauce
Instruction
- Preheat oven to 400°. Scrub sweet potatoes and puncture a few times with a sharp knife. Place directly on oven rack and bake until easily pierced with a knife, 40 to 60 minutes.
- While sweet potatoes bake, prepare the filling. Coat the bottom of a medium saucepan with oil and place over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute more, until very fragrant. Add broth and lentils. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, until lentils are almost fully cooked, but just a bit firm and most of the broth has evaporated, about 30-35 minutes. You can add a bit of water during cooking if too much of the liquid evaporates.
- Once lentils are cooked, add 3/4 cup water, tomato paste, chipotle pepper, adobo sauce, cumin, maple syrup, and kale, if using. Stir to incorporate and bring to a simmer. Lower heat and allow to simmer, stirring occasionally, until lentils are fully cooked, sauce is thick, and kale is tender, about 10 minutes more. Add up to 1/2 cup of water during simmering if the sauce becomes too thick.
- Remove from heat and season with salt and pepper to taste. Feel free to adjust the seasonings to your liking by adding a bit more cumin, maple syrup or adobo sauce.
