Vegan Peanut Lentil Sweet Potato Stew with Fried Potatoes

Heat 1 tablespoon olive oil or a little vegetable broth over medium heat

Cook 1 chopped yellow onion for about 5 minutes, or until translucent

Add 3 minced cloves garlic, 1 tablespoon finely minced ginger, and 1 minced jalapeño, then cook for about 30 seconds, or until fragrant

Add 1 medium sweet potato chopped into 1/2-inch pieces and 2 diced tomatoes, then cook for 3 minutes, stirring constantly

Add 3 cups tomato juice and 2 cups vegetable broth, then simmer for about 15 minutes, or until the sweet potato is tender

Use an immersion blender or transfer about 3/4 of the sauce to a blender and blend until mostly smooth

Return to saucepan and add 1-1/4 cups split red lentils and 2 cups vegetable broth, then simmer with the lid on for about 20 minutes, or until the lentils are cooked, stirring frequently and adding more vegetable broth or water as needed

Mix in 1/4 cup peanut butter and heat until warmed through while stirring

Remove from the heat and add 1 teaspoon mellow miso dissolved in 1 tablespoon water, 1 tablespoon tamari or soy sauce, and fresh lime juice to taste, then add salt

Slice 16 ounces baby Yukon potatoes about 1/8 to 1/4-inch thick

Heat about 2 tablespoons high-heat cooking oil in a large skillet over medium-high heat, ensuring a thin layer of oil

Add the sliced potatoes in a single layer without overcrowding the pan and season with salt and black pepper

Cook until golden and crispy before flipping, about 5 minutes

Flip and add salt and black pepper, then cook for about 5 minutes more, or until the other side is crispy

Season with garlic powder, smoked paprika, and dried thyme, then cook until tender

This recipe may be served with hummus and avocado as indicated in the title