This was inspired by a Forks over Knives recipe, but I made it my own. I know I post a lot about sweet potatoes on here, but in reality I'm not a super huge fan of them. If I do make them, they have to be a savory dish and not featured to actually be "sweet."
This time, I wanted to add sweet potatoes to the chili, but decided to roast them separately with some red bell pepper.
Anyway, this is what I did for the whole meal:
Ingredients
1 cup split red lentils
2 cups vegan chicken broth
3.5 cups water
1/4 onion, chopped
1/2 red bell pepper, chopped
1/4 cup carrots, chopped
1 clove garlic, crushed
1/4 teaspoon each of the following spices: cayenne, smoked paprika, chipotle chili powder, chili powder, cumin, black pepper, salt
For the side dishes
1 sweet potato, roasted
1 cup red quinoa, cooked according to package
Directions
In a medium soup pot, cook the onion, red bell pepper, carrots, and garlic in a little bit of olive oil for about five minutes. Add the spices and stir well. Add the dry lentils, stir well before adding the broth and water. Bring to a boil. Reduce heat and simmer until lentils are soft, about 25 minutes.
Meanwhile, roast the sweet potatoes and make the quinoa.
When ready to serve, you can add the potato and quinoa right into the chili or eat them all separately. I added them to the chili and it was delicious! Not too spicy, but very flavorful.
