Amber Podach is a custom stationery designer who enjoys kayaking and camping on her days off. She created the hearty stew after an icy-cold whale-watching trip in the Pacific Northwest. Now she makes the dish when she needs to warm up during Seattle’s misty autumn months.
- 1 Tbs. vegetable oil
- 1 yellow onion, diced
- 4 cloves garlic, finely chopped (about 4 tsp.)
- 1 or 2 canned chipotle chiles, drained
- 4 slices Yves Canadian Veggie Bacon, diced
- 1/4 cup dry white wine
- 3 1/2 cups low-sodium vegetable broth
- 1 cup red lentils
- 2 medium-size sweet potatoes, peeled and cubed (3 cups)
- 1/2 tsp. cinnamon
- 4 small corn tortillas, cut into thin strips
- 8 Tbs. vegan sour cream
- 2 green onions, chopped
- cilantro for garnish
- Heat oil in large stockpot over medium-high heat. Sauté onion and garlic 5 to 7 minutes or until onions are translucent. Be careful not to burn garlic.
- Add chopped chipotle chiles, veggie bacon and wine, and sauté 1 minute more.
- Add broth, 3 cups water, lentils and sweet potatoes; cook 20 minutes, or until lentils fall apart. Stir in cinnamon, and salt and pepper to taste.
- Cook tortilla strips in small skillet over high heat 3 to 5 minutes, or until crispy. Set aside.
- Ladle stew into bowls, and top each serving with 1 Tbs. sour cream, green onions and tortilla strips. Garnish with cilantro, and serve.
- Serving Size: Serves 8
- Calories: 223
- Carbohydrate Content: 35 g
- Fat Content: 5 g
- Fiber Content: 6 g
- Protein Content: 10 g
- Saturated Fat Content: 1 g
- Sodium Content: 393 mg
- Sugar Content: 5 g