Description
A hearty and flavorful stew made with sweet potatoes, red lentils, peanut butter, and warming spices, perfect for a nourishing meal.
Ingredients
Scale
- 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.
Notes
For a creamier texture, blend part of the stew before serving. Adjust spice level by reducing or omitting cayenne.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
