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.
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.