No bells and whistles for this one. Just a bowl full of deliciousness. Sometimes great gifts come in brown paper packages! That’s the case with this unassuming stew.
African Lentil Stew by Bella Virtue
- 1 cup green lentils
- 3.5 cups water
- 1 large sweet potato, skinned & diced
- bell pepper, diced (yellow, orange, or red)
- 1/2 yellow onion, diced*
- 1 Tbs minced garlic *
- 1 can fire roasted diced tomatoes
- 2 tsp cumin
- 2 tsp curry powder
- Pinch of cayenne pepper (optional)
- 2 Tbs natural peanut butter
Garnish with peanuts if desired and sea salt to taste
*for the crockpot version use 1 Tbs garlic powder and 1 Tbs onion powder.
- Water saute diced onion and garlic in large lidded pot
- Add tomatoes
- Add skinned and diced sweet potato
- add lentils and water. And seasoning. Not the peanut butter yet!
- Bring to a boil and then lower heat to low/medium with lid for 35-45 minutes. Stir quickly half way then place lid back to trap the heat again. Check to make sure your lentils are soft not crunchy still.
- Remove from heat. Smash with a potato masher
- Stir in two heaping Tbs of peanut butter
- Serve with bread or tortilla chips or inside a baked potato!
for the crockpot Cook in slow cooker on high for 5 hours. Then add peanut butter and serve.
Tip: this stew takes about 45 minutes on the stovetop. To cut that time down you can batch cook the lentils ahead of time and refrigerate for up to a few days in a lidded container. Then just add the cooked lentils to the pot and heat. OR add two cans of drained cooked lentils.
I know it just looks like a pot of brown mush. But it smells divine and surprisingly my toddler gobbles up bowl after bowl. It’s kind of like a peanut butter sandwich meets a savory oatmeal but with lentils and sweet potatoes? Okay maybe not. But trust me. It’s delicious and now you can expand your meal plan to another continent.