Smoky Lentil Chili-Stuffed Garnet Yams | Oregonian Recipes
If you need to open a new can of chipotles in adobo for the few teaspoons needed for this recipe, just freeze the leftovers: Arrange dollops of one chile wit...
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Microwave
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Fork
- Ladle
- Paper towel
- Plate
Ingredients
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1 tablespoon olive oil
- 1 1/4 cups finely chopped onion
- 2 teaspoons minced garlic
- 2 teaspoons finely chopped canned chipotle chile
- 1/4 teaspoon ground cinnamon
- 1 14.5-ounce can fire-roasted crushed tomatoes, such as Muir Glen brand
- 1 cup brown lentils
- 4 cups mild vegetable broth or water
- 4 garnet yams (about 8 ounces each), washed well
- 1/2 teaspoon grated orange zest
- Plain yogurt or sour cream, for serving
- 1/4 cup hulled pumpkin seeds, toasted
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