Amber’s Spicy Tarragon Sweet Potato, Peach, and Red Lentil Stew with Crumbled Roquefort

    Serves 6

    ½ tablespoon vegetable oil

    1¼ tablespoons flaxseed oil

    ¾ tablespoon balsamic vinegar

    ½ yellow onion, diced

    4 cloves garlic, finely chopped (about 4 teaspoons)

    1 canned chipotle chile, drained

    2 slices Yves Canadian Veggie bacon, diced

    2 tablespoons dry white wine

    1¾ cups low-sodium vegetable broth

    1½ cups water

    2 medium-size peaches, peeled and cut into thin slices

    ½ cup red lentils

    1 medium-size sweet potato, peeled and cubed (1½ cups)

    1 tablespoon finely chopped fresh tarragon

    ¼ teaspoon cinnamon

    Salt and pepper to taste

    2 small corn tortillas, cut into thin strips

    2 tablespoons crumbled Roquefort or other blue cheese (about ½ ounce)

    4 tablespoons vegan sour cream

    1 green onion, chopped

    Cilantro, for garnish

1. Heat oils and vinegar in large stockpot over medium-high heat.  Sauté onion and garlic 5 to 7 minutes or until onions are translucent.  Be careful not to burn garlic.
2. Add chopped chipotle chiles, veggie bacon, and wine, and sauté 1 minute more.
3. Add broth, water, peaches, lentils, and sweet potatoes; cook 20 minutes, or until lentils fall apart.  Stir in tarragon and cinnamon; add salt and pepper to taste.
4. Cook tortilla strips in small skillet over high heat 3 to 5 minutes, or until crispy.  Set aside.
5. Ladle stew into bowls, and top each serving with ⅔ tablespoon sour cream, ⅓ tablespoon cheese, green onions, and tortilla strips.  Garnish with cilantro, and serve.