Peanut Red Lentil Sweet Potato Stew with Pan Fried Potatoes

Heat 1 tablespoon olive oil or vegetable broth over medium heat.

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

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

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

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

Use an immersion blender or transfer about three-quarters of the sauce to a blender and blend until mostly smooth.

Return to the saucepan and add 1.25 cups split red lentils and 2 cups vegetable broth and simmer with the lid on for about 20 minutes, or until the lentils are cooked. Stir frequently and add more vegetable broth or water as needed.

Mix in 0.25 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. Add salt to taste.

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, about 5 minutes, then flip.

After flipping, season again with salt and black pepper and cook for about 5 minutes more, or until the other side is crispy.

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

You can substitute peanut butter with almond butter if preferred.