Chili Lentils over Sweet Potatoes | @naturallyella

Chili Lentils over Sweet Potatoes

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Main Course


An easy, vegan vegetarian dinner that features red lentils cooked with chili powder and used to smother baked sweet potatoes. 



  • 2 teaspoons olive oil
  • 1/2 cup minced yellow onion
  • 1 clove garlic (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/2 cup red lentils
  • 1 1/4 cup low-sodium vegetable broth
  • 1/2 cup crushed tomatoes
  • 2 small baked sweet potatoes
  • cilantro, for serving
  • scallions, for serving


  1. Heat a pot or dutch oven over medium low heat. Add the onion and cook until fragrant and translucent, 4 to 5 minutes. Add the garlic, stir, and cook for another minute or so. Measure in the spices and salt, stir to coat the onions and toast for a minute or so.
  2. After the spices are added, stir in the lentils followed by the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 15 minutes. Lentils should be starting to soften. Stir in the crushed tomatoes, cover, and cook until the lentils are tender and starting to fall apart. Taste and add more salt as desired.
  3. Cut a slit in the sweet potatoes and spoon the chili lentils into and over the sweet potatoes. Top with cilantro and scallions as desired. 


Tips & Tricks: You could add the tomatoes in with the vegetable broth but occasionally, depending on how old the lentils are, I’ve had trouble getting them tender.

Stock up: get the pantry ingredients you will need: Lentils, Crushed Tomatoes, Cumin, Smoked Paprika

Nutrition: See the information.


  • Calories: 376
  • Sugar: 11.3
  • Sodium: 619
  • Fat: 6.3
  • Carbohydrates: 68.7
  • Fiber: 13
  • Protein: 16.3
  • Cholesterol: 0