- 1 32oz container veggie broth
- 1.5 C water
- 2 cans diced tomatoes
- 1/2 can sweet potato puree (optional… leftover from my muffins!)
- 1 16oz package dried lentils, rinsed
- 2 sweet potatoes, cubed
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 green pepper, sliced
- 1 clove garlic, diced
- Huge handful kale
- 2 Tbsp cumin
- 1 Tbsp cinnamon
- 1 Tbsp chili powder
- 1 tsp pepper
Feel free to leave out any of the veggies you don’t like or don’t have, with the exception of the sweet potatoes, which make this dish You could also use less lentils and some other beans, like kidney beans, and add onions, more tomato sauce or hot sauce, etc.
First, add the veggie broth, water, diced tomatoes, optional sweet potato puree, and rinsed lentils to a large pot. Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
Throw the garlic, kale, carrots, and sweet potato into the pot, followed a couple minutes later by the celery and green pepper.
Mix it all up, and then add the spices – cumin, cinnamon, chili powder, and pepper. The room will now proceed to smell awesome.
Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer, and ENJOY!
I usually serve it topped with some extra marinara sauce or salsa and cilantro 🙂