Spicy Sweet Potato and Lentil Stew

If you or your loved one is a vegan on a time crunch, whip up this spicy sweet potato and lentil stew with tempeh bacon and chipotle chiles.

• Preparation Time: 20 mins
• Cooking Time: 29 mins
• Total Time: 49 mins
• Calories: 272 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• 3 cups water
• salt and ground black pepper to taste
• 4 cups vegetable broth
• ¼ cup dry white wine
• 1 yellow onion, diced
• 4 cloves garlic, finely chopped
• 1 cup dry red lentils
• 4 (6 inch) corn tortillas, cut into strips
• 3 cups peeled and cubed sweet potatoes
• 4 slices tempeh bacon (such as LightLife® Fakin' Bacon®), diced
• 1 canned chipotle chile, drained and chopped, or more to taste

Recipe Instructions

Step 1

Heat oil in a saucepan over medium-high heat. Add onion and garlic; saute until softened and translucent, 5 to 7 minutes. Add tempeh bacon, wine, and chipotle chile. Cook and stir until combined, about 1 minute. Reduce heat to medium. Add broth, sweet potatoes, water, and lentils. Cook stew until lentils fall apart and potatoes are tender, about 20 minutes. Stir in cinnamon; season with salt and pepper.

Step 2

Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes.

Step 3

Ladle stew into bowls; top with toasted tortilla strips.