Peanut Red Lentil Sweet Potato Stew with Fried Potatoes

Heat 1 tablespoon olive oil or a little veggie 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. Cook for about 30 seconds, or until fragrant.

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

Add 3 cups tomato juice and 2 cups veggie broth. 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 1.25 cups split red lentils and 2 cups veggie broth. Simmer with the lid on for about 20 minutes, or until the lentils are cooked. Stir frequently and add more veggie 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. 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.

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

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

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

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