Peanut Red Lentil Sweet Potato Stew with Pan-Fried Potatoes

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

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

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

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

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

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

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

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

9. 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

Potato cooking

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

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

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

4. Cook until golden and crispy before flipping, about 5 minutes

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

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

Notes

1. No coconut milk or cashews are used, resulting in a creamy texture