This chili-style soup is ready in about 30 minutes, thanks to fast-cooking, protein-rich lentils. It has a hint of sweetness from sweet potatoes and bold, rich flavor from the perfect spice blend.
Makes about 4 servings
1/2 cup dry lentils (red, green or both)
2-1/2 cups hot water
1/3 cup chopped onion
1/2 medium sized sweet potato, diced fine (about the size of a green pea)
3 garlic cloves, minced
1 14.5 ounce can diced tomatoes
1-15 ounce can black beans (include the liquid)
2-1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/4 - 1/2 teaspoon extra hot chili powder, depending on heat preference (can be found in Asian markets or substitute cayenne pepper)
1/2 teaspoon salt
2 large handfuls chopped greens (about 1-1/2 cups) (I used collard greens)
1. Rinse lentils before cooking. Put lentils and hot water in a medium sized pot and bring to boil, then reduce to medium high heat.
2. Add onions and sweet potatoes to pot and cook for about 5-7 minutes or until sweet potatoes and lentils start to soften. Stir.
3. Reduce heat to medium-low then add garlic and tomatoes. Stir, and let simmer for 2-3 minutes.
3. Add black beans and stir.
4. Add in all spices and stir well. Taste and adjust salt if needed.
5. Add in chopped greens and cook for about 5 minutes or until greens have softened. Taste again and adjust salt and other spices as needed. Let simmer for another 5-10 minutes on medium-low to low heat, until soup is hot and all vegetables are tender, but not mushy or overcooked.
Optional Toppings: Cilantro, avocado, fresh jalapeño, tortilla strips