2 large or 4 medium sweet potatoes (about 2 pounds)
1 medium onion
1 small bell pepper, or 1/2 large
1 medium carrot
1 stalk celery
4 cloves garlic
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
Dash of ground cayenne pepper
1 14.5-ounce can diced tomatoes
1 14.5-ounce can tomato sauce
1 cup green lentils
3 cups vegetable broth
1 teaspoon apple cider vinegar
Fresh parsley, for garnish
In a large pot over medium heat, add water or oil, if using.
Add onion; cook for 5 minutes, until they begin to turn clear. Add bell pepper, carrot, and celery; cook for 5-7 more minutes, until the vegetables begin to soften. Add garlic; cook for 1 minute. Add basil, oregano, thyme, and cayenne pepper; cook for 1 minute, until fragrant.
Add diced tomatoes, tomato sauce, lentils, and broth. Bring to a boil. Cover; lower heat. Simmer for 25-30 minutes. until the lentils are fully cooked.
Add apple cider vinegar; stir.
Spiralize or julienne sweet potatoes into noodles or ribbons. In a large pot or wok, add a little water or oil; add sweet potatoes. Cook for about 10 minutes, stirring, until tender. You can cover the pot to steam the noodles and speed up the process.
Serve a bed of noodles with a scoop of lentil sauce and a garnish of fresh parsley.