Spicy Sweet Potato And Lentil Stew

• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 4 cloves garlic, finely chopped
• 4 slices tempeh bacon (such as LightLife(R) Fakin' Bacon(R)), diced
• 1/4 cup dry white wine
• 1 canned chipotle chile, drained and chopped, or more to taste
• 4 cups vegetable broth
• 3 cups peeled and cubed sweet potatoes
• 3 cups water
• 1 cup dry red lentils
• 1/2 teaspoon ground cinnamon
• salt and ground black pepper to taste
• 4 (6 inch) corn tortillas, cut into strips

1. Heat oil in a saucepan over medium-high heat. Add onion and garlic; saute until softened and translucent, 5 to 7 minutes. Add tempeh bacon, wine, and chipotle chile. Cook and stir until combined, about 1 minute. Reduce heat to medium. Add broth, sweet potatoes, water, and lentils. Cook stew until lentils fall apart and potatoes are tender, about 20 minutes. Stir in cinnamon; season with salt and pepper.
2. Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes.
3. Ladle stew into bowls; top with toasted tortilla strips.

vegetable oil, yellow onion, garlic, bacon, white wine, chipotle chile, vegetable broth, potatoes, water, red lentils, ground cinnamon, salt, corn tortillas

Taken from www.allrecipes.com/recipe/260050/spicy-sweet-potato-and-lentil-stew/ (may not work)