Finely chop the Onion (1)
Crush the Garlic (3 clove)
Finely chop the Bell Pepper (1)
Peel and quarter the Sweet Potato (1 1/2 cup)
Wash and roughly chop the Fresh Cilantro (to taste)
Bring a medium sized pot of water to the boil. Add the sweet potato and cook for 10-12 minutes or until soft. Drain and then mash the sweet potato. set aside.
In a large, deep skillet, add Coconut Oil (1 tablespoon) with onion and garlic.
Cook over medium heat for 2 to 3 minutes, then add bell pepper, Chili Powder (1 tablespoon), Ground Turmeric (1 1/2 teaspoon), Curry Powder (1 1/2 teaspoon), Ground Cumin (1 1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon).
Cook another 5 to 7 minutes or until onions are translucent.
Add the Red Lentils (1 1/2 cup), Canned Diced Tomatoes (14.5 ounce), Tomato Paste (5 tablespoon), and Vegetable Broth (3 1/3 cup). Stir to combine and bring to a boil.
Once mixture has reached a boil, reduce to simmer and cook for 15 to 20 minutes, stirring occasionally.
Once lentils are tender, stir in Coconut Milk (1 can) and sweet potato, and stir until well combined. Cook until mixture is heated through.
Garnish with fresh cilantro ( to taste). Serve with Greek Yogurt (to taste), Sour Cream (to taste), and Tortilla Chips (to taste).