1 chipotle in adobo sauce, chopped fine (or 2 extra teaspoons of chili powder)
1 sweet potato, chopped
1 28-ounce can fire-roasted tomatoes
1 15-ounce can sweet potato or pumpkin puree
1 1/2 cups dry lentils, sorted and rinsed
8 cups water
2 cups thawed frozen corn
2 cups kale, removed from stem
Heat olive oil in a large pot over medium heat. Add carrots, onions, peppers, garlic and ginger with salt and cook until soft. Stir in the cumin, chili powder, cayenne, and the chipotle pepper. Add the sweet potato, tomatoes, puree, lentils, and water. Cover the pot and bring to a boil. Turn heat to low and simmer for 30 minutes, stirring occasionally. Add corn and kale, then bring mixture back up to a boil. Lower heat back to low and simmer for another 10 minutes.
Cooking times may vary depending on what type of lentils are used - for example, red lentils cook much faster than green, so adjust recipe accordingly.