Sweet Potato, Red Lentil, and Peanut Stew
From My Bowl Author: Caitlin Shoemaker
Sweet Potato, Red Lentil, and Peanut Stew
This Sweet Potato, Red Lentil, and Peanut Stew is healthy, hearty, and satisfying. It’s a perfect dinner dish – and you only need one pot to make it!
Author: Caitlin Shoemaker
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 6-8 1x
Method: Stovetop
Cuisine: American
Ingredients
1 yellow onion, diced
1 1/2 tablespoons fresh ginger, peeled and finely grated
3–5 cloves garlic, minced
1 tablespoon salt-free curry powder
1/2 tablespoon cumin
1/2 teaspoon cayenne pepper (reduce or omit for less spice)
1 6-ounce (170 g) can tomato paste
1/3 cup (85 g) natural peanut butter
1 28-ounce (790 g) can diced tomatoes
2 large sweet potatoes, peeled and cut into 1/2″ cubes (about 5 cups)
1 1/2 cups (309 g) dry red lentils, rinsed
3 cups (700 ml) vegetable broth
Salt, to taste
Optional: fresh cilantro and cooked brown rice, to serve
Instructions
Bring a large pot to medium heat and add a splash of water or neutral cooking oil. Add the onion to the pot and sauté for 3 to 5 minutes, until translucent. Add the ginger and garlic to the pot and cook for an additional 1 to 2 minutes, until fragrant. Stir in the curry powder, cumin, and cayenne and cook for 1 to 2 minutes more.
Stir the tomato paste and peanut butter into the mixture; once dissolved, add the diced tomatoes, sweet potatoes, red lentils, and vegetable broth. Bring to a boil over high heat, then cover and simmer over low-medium heat for 15-20 minutes, until the lentils have fully cooked.
Ladle into bowls and top with fresh cilantro; serve warm. Store any leftovers in the fridge for up to one week, or the freezer for up to two months.
This recipe is at: https://frommybowl.com/sweet-potato-peanut-stew/
