Ingredients

The following ingredients have 8 Servings
  • 1 lb bag of dry green lentils
  • 1 1/2 cups (240g) finely diced red onion
  • 4 large garlic cloves or 1 tablespoon garlic powder
  • 3 medium sweet potatoes, peeled & chopped into bite size 1 inch chunks
  • 4 tablespoons (60g) tomato paste
  • 2-3 teaspoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon sea salt (this makes a LARGE pot, so don't be alarmed)
  • 1 teaspoon black pepper
  • splash of lemon juice and zest at the end

Instruction

  • This is an extremely easy dump-it-all-at-once type of recipe, but it still turns out incredibly flavorful. Make sure to have everything chopped and ready to go before beginning.
  • Rinse lentils well and add them to a large pot with 8 cups of water or low-sodium veggie broth. Bring to a low boil.
  • As soon as it begins to boil, add all of the ingredients, except the lemon. (The onion, garlic, sweet potatoes, tomato paste, chili powder, cumin, smoked paprika, salt & pepper).
  • Give it a good stir and turn down the heat to low, put on a lid with it slightly tilted to let some of the steam escape. Simmer for 20-30 minutes or until the lentils and potatoes are tender, but not mushy, stirring a few times during the cooking process. If you cook it too fast, the lentils will not become tender.
  • Add any more salt to taste and garnish with a splash of lemon juice and lemon zest before serving.