Chili Lentils over Baked Sweet Potatoes

This hearty vegan dish combines the earthy flavors of lentils with the sweetness of baked sweet potatoes, all topped with a spicy chili sauce. Its a satisfying and nutritious meal thats perfect for chilly evenings.

Ingredients:

• 2 medium sweet potatoes
• 1 cup dry green or brown lentils
• 2 cups vegetable broth
• 1 can 14 oz diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish optional

Instructions:

Preheat the oven to 400F 200C

Scrub the sweet potatoes and prick them with a fork several times

Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender

In the meantime, rinse the lentils under cold water and drain

In a large pot, saut the onion and garlic over medium heat until translucent, about 5 minutes

Add the bell pepper, chili powder, cumin, and smoked paprika

Cook for another 2-3 minutes

Stir in the lentils, diced tomatoes, and vegetable broth

Bring to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, or until the lentils are tender and the chili has thickened

Season with salt and pepper to taste

To serve, split the baked sweet potatoes lengthwise and fluff the flesh with a fork

Spoon the chili lentils over the sweet potatoes

Garnish with fresh cilantro if desired

Serve hot and enjoy