mexican-spiced lentils with sweet potatoes

mexican spiced lentils with sweet potato | everybody likes sandwiches

Vancouver has had summer weather since April! That’s pretty much unheard of in the rainy Pacific Northwest. Climate change is real, y’alls. Right now, though, we’re going through a cloudy patch and I’m choosing to welcome it with a flavourful stew that’s inexpensive to make (cupboard ingredients to the rescue) and a cinch to whip up on a weeknight. We eat a lot of lentils in this house and this meal is a keeper.

mexican spiced lentils with sweet potato | everybody likes sandwiches

I love Japanese sweet potatoes (they’re white, not bright orange, and a bit dryer in texture) and I used them here. But if you have orange ones lying around, by all means, use those vibrant vitamin-packed taters. The sweetness is a nice contrast to the Mexican spices. It’s not the most picturesque dish, but it’s so delicious! Plus, topped with salsa, yogurt and green onions and it becomes much more attractive.

mexican spiced lentils with sweet potato | everybody likes sandwiches

I haven’t tried freezing this stew, but I will be doing just that as part of my freezer stock up for Foot Operation 2016 coming up in a few weeks. If you have any other great healthy freezer recipes, send them my way!

mexican spiced lentils with sweet potato | everybody likes sandwiches

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