Curried Sweet Potato Lentils

With a delicious blend of sweet and spicy vegetables, this high-protein, high-fiber dish will have you wanting more.

Ingredients

Lightly mist a large pot with canola oil cooking spray (or use vegetable broth to saute) brand warm over medium-high heat. Add in the diced onions, celery, and red bell pepper. Cook the vegetables until the onions are just softened, for about 5 minutes.
Stir in the minced garlic, curry powder, ground coriander, granulated onion.and garam masala. You may need to add a little vegetable broth to keep it from burning or sticking on the pan. Let spices develop the flavor for 3-5 minutes. Add the sweet potatoes.
Cover the vegetables with no-salt-added vegetable broth, unsweetened soymilk, maple syrup, lentils, and bay leaves. Bring this mixture to a soft boil and cook for about 12 to 15 minutes, or until the potatoes are fork-tender and the lentils are cooked through and soft. There should not be much liquid left in the pot as it should have mostly been absorbed by the lentil mixture. At this point, turn off the heat.
Squeeze in the fresh lime juice, one tablespoon at a time, tasting the lentil dish until it's to your liking.
Top with chopped cilantro and serve.

Variation: Bulk up this hearty dish by adding 1 cup of frozen sweet peas, 1 cup chopped kale, or 2 cups chopped spinach towards the end of the cooking process.
Serving Suggestions: Serve with a low-sodium whole grain flatbread, or over your favorite fiber-rich whole grains like brown rice, farro, or quinoa.
On a special occasion you can add a swirl of coconut milk on the top.
For an instant pot follow the same directions using the sauté setting.. After all the ingredients are in the instant pot set to pressure cook for 7-8 minutes. slow release for about 10 minutes.

Serves 10 1-cup servings