WEST AFRICAN PEANUT LENTIL STEW
Author: Valerie Azinge
Recipe type: Vegan
Cuisine: West African
Prep time:
Cook time:
Total time:
Serves: 10 Servings
A hearty and delicious West African dish with a vegan twist!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh ginger
- 2 teaspoons crushed red pepper, or more to taste
- 1 teaspoon kosher salt, or more to taste
- ½ a teaspoon ground black pepper, or more to taste
- 2 teaspoons cumin (optional)
- ½ teaspoon cardamom (optional)
- 5 cups low sodium vegetarian broth (or chicken broth)
- 1½ cups red lentils
- 3 small sweet potatoes, cut into chunks
- 1 (16 ounce) can chopped tomatoes, with liquid
- 1 cup natural raw peanut butter (smooth or chunky)
- 1 cup frozen peas (optional)
- Fresh chopped parsley for topping (optional)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Season with the crushed red pepper, salt, black pepper, cumin (if using) and cardamom (if using).
- Pour the broth over the mixture. Stir the lentils and sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low and cover the pot partially with a lid. Cook at a simmer for 15 minutes.
- Stir in the tomatoes and peanut butter. Cover the pot and continue cooking for another 20-25 minutes, stirring occasionally. Around 5 minutes towards the end of the cooking time, stir in frozen peas. Serve with chopped parsley.
Notes
Recipe by My Digital Kitchen at https://old.mydigitalkitchen.ca/2018/01/30/west-african-peanut-lentil-stew/