Spicy Lentil And Sweet Potato Stew With Chipotles Recipes

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SPICY CHICKEN AND SWEET POTATO STEW



Spicy Chicken and Sweet Potato Stew image

With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.

Provided by RCKim

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 50m

Yield 6

Number Of Ingredients 20

1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed
1 orange bell pepper, seeded and cubed
1 pound cooked chicken breast, cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 ½ tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
½ cup chopped fresh cilantro

Steps:

  • Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
  • Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g

LENTIL AND SWEET-POTATO STEW



Lentil and Sweet-Potato Stew image

The yogurt makes a cool, creamy counterpoint to this mildly spicy soup made with protein-packed dried lentils. As a budget bonus, this recipe makes enough to have a cup or two for lunch the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h

Number Of Ingredients 14

2 tablespoons canola oil
1 medium onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped
1 bay leaf
1 garlic clove, minced
1 1/2 teaspoons curry powder
2 cups dried brown lentils, picked over and rinsed
2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
1 package (9 ounces) frozen cut green beans
1 (14 1/2-ounce) can diced tomatoes in juice
1/2 cup chopped fresh cilantro leaves
Coarse salt and black pepper
Plain low-fat yogurt, for serving

Steps:

  • In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
  • Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
  • Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.

CHIPOTLE SWEET POTATO AND LENTIL CHILI



Chipotle Sweet Potato and Lentil Chili image

The rich and smoky flavor of this plant-based chili is sure to please. It comes together with in just one pot for minimal clean up!

Provided by Sarah

Categories     dinner

Time 1h

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 onion (finely chopped)
1 bell pepper (cored and finely chopped)
3 garlic cloves (minced)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1-2 teaspoons ground chipotle powder (see notes)
½ teaspoon salt
15 ounces diced tomatoes (with their juices)
1 cup brown lentils (soaked for 4 hours)
3-4 cups vegetable broth
2 cups sweet potato (peeled and diced into 1-inch cubes)
suggested toppings: lime juice, vegan sour cream or yogurt, cilantro, avocado and vegan cheese

Steps:

  • In a large pot, warm oil over medium heat. Add onion and cook for 3 minutes, or until translucent.
  • To the pot, add the pepper and garlic. Sprinkle with cumin, chili powder, oregano, chipotle powder and salt. Continue to cook for 5 more minutes, making sure to scrape the browned spices from the bottom of the pot.
  • Next add the diced tomatoes, lentils, and 3 cups vegetable broth. Cook for 25 minutes.
  • Lastly, add the sweet potato, cover and cook for an additional 20 minutes, or until both potato and lentils are tender. If you feel like you need more broth, add it now. Taste test to see if you prefer more salt. Serve warm with desired toppings and enjoy!

Nutrition Facts : Calories 348 kcal, Carbohydrate 55 g, Protein 15 g, Fat 8 g, SaturatedFat 1 g, Sodium 1067 mg, Fiber 20 g, Sugar 10 g, ServingSize 1 serving

SPICY LENTIL & CHICKPEA STEW



Spicy Lentil & Chickpea Stew image

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 12

2 teaspoons olive oil
1 medium onion, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 cup dried lentils, rinsed
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons smoked paprika
4 cups vegetable broth
4 cans (8 ounces each) no-salt-added tomato sauce
4 cups fresh baby spinach
3/4 cup fat-free plain yogurt

Steps:

  • In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES



Spicy Lentil and Sweet Potato Stew With Chipotles image

The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are packed in. The combination, with the savory lentils, is a winner.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
Salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 medium carrots, diced
1 1/2 cups brown or green lentils, rinsed
6 cups water
2 medium-size sweet potatoes (aka yams, with dark orange flesh, 1 to 1 1/4 pounds), peeled and cut in large dice
1 to 2 chipotles in adobo, seeded and chopped (to taste)
2 tablespoons tomato paste
1 bay leaf
1/4 cup chopped fresh cilantro or parsley (to taste)
Lime wedges for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 614 milligrams, Sugar 3 grams

MOROCCAN SWEET POTATO LENTIL STEW



Moroccan Sweet Potato Lentil Stew image

Warm and deliciously fragrant spices make this yummy Moroccan-inspired sweet potato and lentil stew a new family favorite. A fabulous Whole Food Plant Based recipe. Vegan, oil free, sugar free, gluten free, no highly processed ingredients.

Provided by Monkey and Me Kitchen Adventures

Categories     Dinner

Time 1h15m

Number Of Ingredients 15

1 large yellow onion, finely diced
1 large carrot, finely diced
3 sweet potatoes, peeled and chopped into 1-inch pieces
1 ½ cups uncooked small brown lentils *
7 to 8 cups water (or broth) *
1 cup vegetable broth *
1 - [ 14.5 oz. ] can petite diced tomatoes, pureed
2 cups packed - fresh baby spinach
1 bay leaf
1 teaspoon cumin (see recipe notes*)
½ teaspoon ground coriander (see recipe notes *)
½ teaspoon turmeric (see recipe notes*)
2 ½ to 3 teaspoons sea salt (+/-) *
1/4 teaspoon black pepper (+/- to taste)
Fresh cilantro - chopped - topping for individual servings

Steps:

  • In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion and carrot; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
  • Add all the other the remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
  • Simmer uncovered over medium-low heat for 45 minutes. At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl. Smash them with a fork or potato masher, then return to the pot. This will give the stew more varied texture.
  • Test the flavors, add more spices (see recipes notes), if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for another 15 minutes.
  • Discard the bay leaf.
  • Top individual servings with freshly chopped cilantro.

Nutrition Facts : ServingSize A bowl, Calories 255 calories, Sugar 7 g, Sodium 187.5 mg, Fat 0.6 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 49.8 g, Fiber 8.7 g, Protein 14 g, Cholesterol 0 mg

SWEET POTATO LENTIL STEW



Sweet Potato Lentil Stew image

I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. -Heather Gray, Little Rock, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 10

1-1/4 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1-1/2 cups dried lentils, rinsed
3 medium carrots, cut into 1-inch pieces
1 medium onion, chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 carton (32 ounces) vegetable broth
1/4 cup minced fresh cilantro

Steps:

  • In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.

Nutrition Facts : Calories 290 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 662mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 15g fiber), Protein 15g protein.

SPICY LENTIL SWEET POTATO STEW



Spicy Lentil Sweet Potato Stew image

Provided by Celeste - TheWholeServing

Time 40m

Number Of Ingredients 17

1 tablespoon olive oil
1 cup chopped sweet onion
2 cups sliced multi-colored carrots or orange carrots, about 4 medium
pinch of salt and pepper
3 to 4 cloves of finely chopped or minced garlic
2 cups diced sweet potatoes
3 to 4 tablespoon chopped jalapeño, about one large one
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon each dried oregano, basil and thyme
5 cups vegetable stock
2 tablespoon tomato paste
1 cup red lentils
For Garnishing
fresh cilantro leaves
sliced jalapeños
sliced avocado

Steps:

  • Heat oil in a large stock pot over medium high heat add onions and carrots to pot, season with a pinch of sea salt and black pepper, sauté until onions are soft and translucent.
  • Add garlic, sweet potatoes, jalapeños and seasonings, sauté until fragrant, about a minute.
  • Pour in vegetable stock and add tomato paste, stir until paste is completely combined.
  • Add lentils, stir, bring to a boil over medium heat once boiling, reduce heat to low, cover and simmer until potatoes and lentils are tender about 20 to 25 minutes.
  • Taste and season with desired amount of salt and pepper.
  • Serve stew with fresh cilantro sliced avocado and jalapeños.

SPICY SWEET POTATO AND LENTIL STEW



Spicy Sweet Potato and Lentil Stew image

Quick vegan soup with chipotle peppers. Garnish each bowl with 1 tablespoon sour cream, green onions, and cilantro.

Provided by Susie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 49m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 yellow onion, diced
4 cloves garlic, finely chopped
4 slices tempeh bacon (such as LightLife® Fakin' Bacon®), diced
¼ cup dry white wine
1 canned chipotle chile, drained and chopped, or more to taste
4 cups vegetable broth
3 cups peeled and cubed sweet potatoes
3 cups water
1 cup dry red lentils
½ teaspoon ground cinnamon
salt and ground black pepper to taste
4 (6 inch) corn tortillas, cut into strips

Steps:

  • Heat oil in a saucepan over medium-high heat. Add onion and garlic; saute until softened and translucent, 5 to 7 minutes. Add tempeh bacon, wine, and chipotle chile. Cook and stir until combined, about 1 minute. Reduce heat to medium. Add broth, sweet potatoes, water, and lentils. Cook stew until lentils fall apart and potatoes are tender, about 20 minutes. Stir in cinnamon; season with salt and pepper.
  • Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes.
  • Ladle stew into bowls; top with toasted tortilla strips.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 45.8 g, Fat 5.7 g, Fiber 7.3 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 666.7 mg, Sugar 10 g

GREEN LENTIL AND SWEET POTATO STEW



Green Lentil And Sweet Potato Stew image

Green lentil and sweet potato stew is a fantastic one pot family meal. Comforting, filling and tasty this delicious hearty stew will stick to your bones!

Provided by Neil

Categories     Dinner

Time 1h10m

Number Of Ingredients 11

1 tbsp olive oil
1 onion (diced)
1 clove garlic (crushed)
300 g green lentils (rinsed)
2 medium sized sweet potatoes (peeled and chopped)
2 x 400g can chopped tomatoes
500 ml Vegetable stock
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
Freshly ground salt and pepper
2 tbsp freshly chopped parsley

Steps:

  • Heat the olive oil in a large pot over a medium heat and sauté the onion and garlic for 3 - 4 minutes.
  • Add the green lentils, sweet potato, chopped tomatoes, stock, paprika and Worcestershire sauce to the pot. Stir well, bring to the boil then turn down to simmer and cook for about 45 minutes, stirring every now and then until the lentils are cooked. Add more boiled water from a kettle if stew needs more liquid. Season to taste.
  • Serve with the parsley sprinkled over and some crusty bread.

Nutrition Facts : Calories 522 kcal, Carbohydrate 47.2 g, Protein 10.8 g, Fat 33.2 g, SaturatedFat 5.3 g, Sodium 664.6 mg, Fiber 6.2 g, Sugar 15.6 g, UnsaturatedFat 11.4 g, ServingSize 1 serving

AMBER'S SPICY SWEET POTATO AND RED LENTIL STEW



Amber's Spicy Sweet Potato and Red Lentil Stew image

Provided by Vegetarian Times Editors

Categories     Entrees, Soups & Stews

Yield 8

Number Of Ingredients 13

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

Steps:

  • 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 Facts : Calories 223 calories

SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES



SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES image

Categories     Bean     Potato     Vegetarian     Wheat/Gluten-Free     Winter     Vegan

Yield 6-8 people

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
Salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 medium carrots, diced
1 1/2 cups brown or green lentils, rinsed
6 cups water
2 medium-size sweet potatoes (aka yams, with dark orange flesh, 1 to 1 1/4 pounds), peeled and cut in large dice
1 to 2 chipotles in adobo, seeded and chopped (to taste)
2 tablespoons tomato paste
1 bay leaf
1/4 cup chopped fresh cilantro or parsley (to taste)
Lime wedges for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

SPICY LENTIL AND SWEET POTATO STEW WITH WITH CHIPOTLES



SPICY LENTIL AND SWEET POTATO STEW WITH WITH CHIPOTLES image

Categories     Potato

Yield 4

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
Salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 medium carrots, diced
1 ½ cups brown or green lentils, rinsed
6 cups water
2 medium-size sweet potatoes (aka yams, with dark orange flesh, 1 to 1 1/4 pounds), peeled and cut in large dice
1 to 2 chipotles in adobo, seeded and chopped (to taste)
2 tablespoons tomato paste
1 bay leaf
¼ cup chopped fresh cilantro or parsley (to taste)
Lime wedges for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

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