1 poblano pepper, roasted, peeled, and finely diced
1 jalapeno pepper, finely diced
4 cloves garlic, minced
1 teaspoon grapeseed oil
1 pound sweet potatoes, peeled and cut into small cubes
1 (28 ounce) can crushed tomatoes
3 cups low-sodium vegetable broth
1 cup uncooked lentils
1 tablespoon mild chilli powder
1/2 teaspoon smoked paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground cinnamon
Warm the oil over medium heat. Add the diced poblano and jalapeno peppers and the garlic. Saute for a few minutes until the garlic begins to brown.
Add the other ingredients and bring to a boil. Reduce the heat to a simmer and let cook for 35 minutes, stirring frequently.
Check the sweet potatoes and lentils. When fully cooked, mash some of the sweet potatoes in the pot to create a thicker texture.
Serve with cilantro and fresh lime juice, if desired.
Serves 6.
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