Peanut Sweet Potato Lentil Stew with Crispy Potatoes

1. Heat olive oil or vegetable broth over medium heat

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

3. Add minced garlic, minced ginger, and minced jalapeño. Cook for about 30 seconds, or until fragrant

4. Add chopped sweet potato and diced tomatoes. Cook for 3 minutes, stirring constantly

5. Add tomato juice and vegetable broth. Simmer for about 15 minutes, or until the sweet potato is tender

6. Blend most of the sauce until mostly smooth using an immersion blender or by transferring to a blender

7. Return the sauce to the saucepan and add split red lentils and vegetable broth. 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

8. Mix in peanut butter and heat until warmed through while stirring

9. Remove from the heat and stir in mellow miso dissolved in water, tamari or soy sauce, lime juice to taste, and salt

Potatoes

1. Slice baby Yukon potatoes about 1/8 to 1/4 inch thick

2. Heat high-heat cooking oil in a large skillet over medium-high heat until there is a thin layer of oil

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

4. Cook until golden and crispy, about 5 minutes

5. Flip the potatoes and season with additional salt and black pepper. Cook for about 5 minutes more, or until the other side is crispy

6. Season with garlic powder, smoked paprika, and dried thyme. Cook until tender

Serving

1. Serve the stew with pan-fried potatoes, hummus, and avocado