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
INGREDIENTS
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