Ingredients:
• 1 chopped onion

• 2 carrots, diced

• 3-4 stalks of celery, diced

• 1 red pepper, diced

• 1 tablespoon minced garlic

• 1-2 sweet potatoes, cut into small cubes

• 1 (28 oz) can of dice tomatoes

• 1 can lite coconut milk

• 2 cups chopped frozen spinach (or fresh)

• 1 cup dried lentils

• 4 cups of vegetable broth

• 1-2 tablespoons curry/cumin/chili powders

• 1/3 to 1/2 cup all natural peanut butter, smooth (100% peanuts)

• 1 (15 oz) can chickpeas, rinsed and drained

• Bragg’s liquid aminos, or salt to taste

Directions:

1. Add first 11 ingredients to a big pot, bring to a boil on stove top. If using slow cooker: 6-8 hours until sweet potatoes are soft.

2. Return to a simmer, add curry/cumin/chili powders, peanut butter, chickpeas, and aminos/salt.

3. Simmer until everything is soft. Enjoy!