Chipotle Red Lentil & Sweet Potato Tacos with Cilantro-Lime Slaw

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.

Stir in minced garlic, chipotle, ground cumin, and smoked paprika. Cook until fragrant, about 1 minute.

Add diced sweet potato and remaining 1 tablespoon olive oil. Sauté for 3 minutes, stirring occasionally.

Add rinsed red lentils, vegetable broth, salt, and black pepper. Bring to a gentle simmer, cover, and cook until lentils and sweet potatoes are tender and mixture is thickened, about 13 minutes.

Meanwhile, toss shredded cabbage, cilantro, lime juice, and honey in a bowl. Set aside for flavors to meld.

Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side, keeping them wrapped in a towel to stay warm.

Assemble tacos: Spoon lentil-sweet potato mixture onto tortillas, top with cilantro-lime slaw, and add sour cream if desired. Serve immediately.