Amber's Spicy Sweet Potato and Red Lentil Stew


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.

  • 8Servings


  • 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


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.

Nutrition Information

  • 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