2 medium sweet potatoes peeled and diced
2 cups dry lentils
3 1/2 cups water
6 small sweet peppers, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
a pinch of cayenne pepper
juice of 1 lime
Preheat the oven to 350F. On a baking sheet place the diced sweet potatoes. Add the olive oil, salt, paprika, garlic, and cayenne. Mix together well. Place into the oven and cook for about 20 minutes. They’ll be soft – but not mushy.
In a medium pot place the lentils and water with a pinch of salt. Bring to a boil for 2-3 minutes then reduce heat, cover and cook for 20 minutes.
Let the sweet potatoes and lentils cool a bit and combine in a large bowl. Add the sliced sweet peppers and lime juice. Add any salt and pepper to taste. This is great both warm and cold, and will be great leftovers for tomorrow. Serves 4.