Hearty lentils add protein and richness to a smoky and spicy soup with a sweet potato-tomato base. Top with avocado, sour cream and tortilla chips to make the perfect meal for a cold winter night!
Hello! Happy day after Christmas, friends! Are y'all still as full as I am? I hope not because that will make reading this post about delicious food much less pleasant. Come to think of it, if you're stuffed, why don't you just go ahead and bookmark this and come back to it later. Cool? Cool.
I spent my Christmas much like my family does every year - gathering round the tree at our home in Vienna to open presents in the morning, cooking and baking for our family Christmas dinner (I made these cupcakes, cranberry-orange biscotti and a delicious Asian-inspired salad), then heading up to Frederick, MD for Christmas at my Uncle's house. My brother brought his guitar, I brought my ukulele, and we sang and played all day before settling in for a copious amount of salad and roasted veggies... and wine. Gotta have wine!
We finally wrapped up and headed home, and now I'm nursing a cup of tea over my full belly before I pack up and head back into DC. I love my family, but being around them for 2 days is more than enough ;) Plus, I have another bottle of wine back at my house and Arie's season of the Bachelorette calling my name - not long before his Bachelor season starts, and a girl has to be prepared!
So, if your holiday season has been anything like mine, you are MORE than ready to dive into some healthy goodness right about now. Well, you're in luck! This smoky lentil and sweet potato chili is healthy, packed with nutrients, and comes together in just over 30 minutes. Oh, and did I mention that it's also freaking delicious?! You'll be left wanting seconds (and thirds) (and fourths) - especially when you load it with garnishes of all textures. Mmm, am I hungry again? I thought this would never be possible!
Happy holidays, everyone! Let me know what you think, and I hope you have a relaxed week before the New Year!
This chili is soup-er (ha, ha, ha) easy! We'l begin by gathering our ingredients, bringing 3 cups water to a boil, and cooking our lentils.
You'll then heat olive oil in a large saucepan over medium-high. Add the diced onion and minced garlic to the pot and sauté for 3-4 minutes, then add the sweet potatoes and spices for another 3 minutes. Add the vegetable broth and tomatoes, including liquid. Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes, until sweet potatoes are fork tender.
Use an immersion blender to puree the soup until completely serve, then return to the stove and add lentils. Add spinach a handful at a time, until completely wilted. Garnish with your favorite toppings (or just scatter a handful of tortilla scoops on your photo backdrop for aesthetic purposes, you know, normal stuff), serve and enjoy!
Enjoy, everyone! Lord knows our bodies need it after all the heavy eats this holiday season.