Red lentils are a favorite in my kitchen. These pretty little lentils are mild in flavor and cook up quickly, so if you forget to presoak
there are no worries. They also cook fairly quickly. Flavor these with all of the chili seasonings and serve with your favorite toppers; guacamole, scallions, hot sauce, chopped tomato and toasted tortilla strips. leftovers freeze well too.
![a hearty tortilla soup bowl](https://www.anaturalchef.com/wp-content/uploads/2020/02/IMG_1249-2-150x150.jpg)
Red Lentil and Sweet Potato Bowl
Ingredients
- 2 tbsp coconut oil
- 4 cloves garlic peeled, minced
- 2 each sweet peppers, red, orange or yellow seeded, small dice
- 2 tbsp cumin powder
- 2 tbsp chili powder
- 2 tsp oregano, dried
- pinch cayenne pepper or crushed red pepper
- 2 each sweet potato or garnet yam, medium sized peeled and medium dice
- 28 oz crushed tomato, fire roasted
- 1 .5 quart water or vegetable stock
- 2 cups red lentils rinsed
- 1 tsp salt
- 2 tbsp lime juice, fresh or more as needed
- 2 each scallions minced
Instructions
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Heat oil in stock pot over medium heat. Saute garlic, onions and peppers until softened, about 3-6 minutes. Add cumin, chili powder, cayenne and oregano, stir to combine and cook for 1-2 minutes to lightly toast spices.
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Add crushed tomato, water and red lentils and bring to a boil. Turn heat to a simmer, place lid on pot leaving it slightly ajar and cook for 20 minutes until lentils are soft. Add sweet potato, stir and continue cooking for 20-30 minutes until sweet potato are cooked through.
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Add salt, lime juice and scallions. Adjust seasonings as desired. Serve with your choice of toppings