This is a super easy one-pot dish full of delicious veggies and plant protein, great for a chilly weeknight dinner!
1 red onion, diced
1 tablespoon of olive oil
Salt, to taste
1 cup of green lentils
2 sweet potatoes, cut into 1/2 inch cubes
1/2 teaspoon of cumin
1/2 teaspoon ancho chile powder
2 tablespoons of chili powder
4 cloves of garlic, minced
28 oz crushed tomatoes
64 oz of veggie broth
15 oz can of black beans, drained and rinsed
1 bay leaf
1 parmesan rind, if you have one!
1 lime, zested and juiced
In a Dutch oven over medium heat, sauté the red onions with olive oil and a pinch of salt until translucent.
Add the lentils and sweet potatoes until they are "toasted" for about 5 minutes.
Add the spices and another pinch of salt, then add the crushed tomatoes, broth, black beans, bay leaf, and parmesan rind. Bring to a boil and then reduce to a simmer for an hour and a half. Taste to adjust seasoning.
When you're ready to eat, stir in the lime zest and lime juice.
To serve, top with greek yogurt and cheddar cheese. enjoy!