Ingredients
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1½ cups tomato puree
- 1 tsp. salt
- 1½ Tbsp. Dijon mustard
- 1 Tbsp. maple syrup
- 1½ cups water
- 1 tsp. chili powder
- 1 cup red lentils
- 6 medium sweet potatoes, baked
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Instructions
- In a large pot, heat the oil over medium heat and sauté the onion, bell pepper, and garlic until tender (8 - 10 minutes).
- Stir in the tomato puree, salt, mustard, maple syrup, water, chili powder, and lentils. Bring to a rolling boil.
- Lower the heat to a simmer, cover, and cook until the lentils are tender (20-25 minutes). Stir regularly to prevent sticking.
- Slice the sweet potatoes in half lengthwise, mash with a fork, and top with lentils. Serve hot.