Red Lentil Sweet Potato Chowder

Recipe by Zel Allen from Vegetarians in Paradise
May 13, 2013

Lentil dishes never fail to please. Because red lentils cook up so quickly, you can have a tasty bowl of chowder ready in about 40 minutes from start to finish. And when it's time for cleaning up the kitchen mess, there's only one pot to wash.

Yield: about 8 servings

2 medium onions, chopped
2 large carrots, diced
7 cups water, divided
6 cloves garlic, finely minced
2 sticks cinnamon

2 cups red lentils

4 cups chopped green cabbage
2 medium sweet potatoes, peeled and cut into bite size pieces
1 28-ounce can diced tomatoes
2 teaspoons lemon pepper

1 to 1 1/2 teaspoons Bragg Liquid Aminos or Tamari
2 green onions, chopped
3 tablespoons minced parsley

1.    Combine the onions, carrots, 1 cup of the water, garlic, and cinnamon in a heavy 8 to 10-quart stockpot and cook over high heat, stirring frequently for about 10 minutes, or until the onions are soft and transparent.
2.    Add the remaining 6 cups of water and lentils, partially cover the pan, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer about 12 to 15 minutes, or until the lentils have broken down.
3.    Add the cabbage, sweet potatoes, tomatoes, and lemon pepper, and simmer gently with the pan partially covered for about 12 to 15 minutes, or until the potatoes are fork tender.
4.    Season with Bragg Liquid Aminos and cook 1 minute longer to blend the flavors. Garnish each bowl with a sprinkle of green onions and parsley.