1 Tablespoon Olive Oil
1 1/2 cup split peas (green lentils)
1/4 small yellow onion, finely diced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon pepper
3 cups low sodium vegetable stock
3 cups diced sweet potato
Heat the olive oil in the bottom of a large pot over medium heat. Add onions, paprika, cumin, and pepper and cook until onions are soft.
Add the water, vegetable stock, sweet potatoes and lentils and bring to boil. Reduce to a simmer and cover, leaving a small portion of the pot vented.
Cook for 30-40 minutes or until tender. Serve warm. For grown ups, add a dash of salt and is great with a dollup of vegan sour cream!