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Spicy Sweet Potato and Lentil Stew

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"Quick vegan soup with chipotle peppers. Garnish each bowl with 1 tablespoon sour cream, green onions, and cilantro."
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49 m servings 272
Original recipe yields 4 servings


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  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.
  2. Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes.
  3. Ladle stew into bowls; top with toasted tortilla strips.

Nutrition Facts

Per Serving: 272 calories; 5.7 45.8 7.6 0 667 Full nutrition

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