Who says vegetarian cooking is boring?
Here is a recipe that will make your mouth water. It’s easy to make, nutritious, healthy,
and the right dish for the cold months ahead. Make a big batch, ‘cause it tastes even
better the next day.
Sweet Potato Lentil Chili
1 tablespoon olive oil
1 ¾ onions, finely chopped
1 cup celery, finely chopped
1 pound orange sweet potatoes, washed, peeled and cut into 1 inch cubes
3 large cloves garlic, minced
1 teaspoon (sea) salt
freshly ground black pepper
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon nutmeg
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon red chili flakes
1 ¼ red lentils, rinsed
2 ½ cups water
1 28‐ounce can crushed tomatoes
1 15‐ounce can black beans, rinsed and rained
2 bay leaves
3 tablespoons freshly squeezed lime juice (optional)
In a large pot over medium heat, add all ingredients from olive oil including chili flakes. Cover and cook for 6 to 8 minutes, stirring occasionally.
Add remaining ingredients, except for the lime juice. Stir, increase heat to high to bring to a boil, then lower heat and simmer for 25 minutes or until sweet potatoes and lentils are soft. Stir occasionally.
Stir in lime juice, season to taste with salt and pepper.