Ingredients

• 1 large onion, chopped
• 3-4 stalks celery, chopped
• 1 tsp garlic, minced
• 4 sweet potatoes, peeled and chopped
• 2 3/4 cups water
• 1/4 cup vegetable broth
• 1 1/2 tsp. chili powder
• 1 1/4 tsp. smoked paprika
• 1/2 tsp. cumin
• 1 tsp. cinnamon
• 1/4 tsp. crushed red pepper
• 1 cup red lentils
• 2-15 ounce cans diced tomatoes
• 15 ounce can black beans, drained and rinsed
• 2 tbsp. natural peanut butter
• 2 tbsp. lime juice
• Sea salt to taste

Steps

1. If using a food processor, first chop onion, celery and garlic. Remove and set aside. Cut sweet potatoes in fourths to use the slicer for food processor.
2. Place 1/4 cup of the water in a large soup pot. Add onion, celery and garlic. Cook, stirring occasionally until softened, about 3-5 minutes.
3. Stir in the chili powder, paprika, cumin, cinnamon and crushed pepper. Mix well.
4. Add the remaining water, broth, sweet potatoes, lentils, tomatoes, and beans. Stir to combine, bring to a boil, reduce heat, cover and cook for 50 minutes, stirring occasionally.
5. Stir in the peanut butter, one tablespoon at a time. Season with lime juice and a bit of sea salt, if desired.

Adapted from “McDougall Recipes | Dr. McDougall’s Health and Medical Center”.