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Christian Vegetarian Association Presents:
Take Heart!
Sweet Potato and Lentil Soup

Perfect for cold weather!

2 tbsp. olive oil
1 onion, diced
2 bell peppers, diced
3 sweet potatoes, diced
3 cloves garlic, minced
2 cups vegetable broth
1 (15-oz.) can diced tomatoes with green chilis
2 cups steamed lentils
2 tbsp. chili powder
1 tbsp. cumin
1 tbsp. paprika
1/4 tsp. cayenne pepper, or more to taste
Kosher salt and freshly ground black pepper, to taste

-       Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender, about 3-5 minutes.
-       Add sweet potatoes and garlic and cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes.
-       Stir in vegetable broth, diced tomatoes, lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
-       Bring to a boil; reduce heat and simmer until thickened, about 30 minutes.
-       Serve immediately. 

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