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.
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.
Makes: 3 quarts *I recommend doubling this recipe if you are feeding more than 3 people and are wanting seconds plus leftovers!
Cooking Time: 45 min
African Lentil Peanut Stew
- 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
- 1/8 tsp cayenne pepper (this results in a medium level heat)
- 2 Tbs natural peanut butter
Garnish with peanuts if desired and sea salt to taste
*you can sub fresh minced with 2 tsp garlic powder and 2 tsp onion powder.
- Water saute diced onion and garlic in large lidded pot
- Add tomatoes and diced bell peppers
- 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, pita, tortilla chips or inside a baked potato!
- Cook all in slow cooker on high for 5 hours. Smash with potato masher slightly. Then add peanut butter and serve.
Instant Pot Pressure Cooker:
- Add all the ingredients in the pot in this order. Water, seasoning, lentils, onion & garlic, sweet potato, then tomatoes. Do not stir. Set vent to sealing, pressure cook 15 minutes with natural pressure release.
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.