Crockpot, Dinner

African Lentil Peanut Stew

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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.

Cayenne pepper for added heat, curry powder, cumin

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

INGREDIENTS:

  • 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.

INSTRUCTIONS:

Stove Top:

  1. Water saute diced onion and garlic in large lidded pot
  2. Add tomatoes and diced bell peppers
  3. Add skinned and diced sweet potato
  4. add lentils and water. And seasoning. Not the peanut butter yet!
  5. 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.
  6. Remove from heat.
  7. Smash with a potato masher
  8. Stir in two heaping Tbs of peanut butter
  9. Serve with bread, pita, tortilla chips or inside a baked potato!

Crockpot:

  1. 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:

  1. 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.

add a tbs or 2 of water to sizzling hot pan. Add the onions. Add a little more water if pan dries out.
Add minced garlic, can of tomatoes, and diced bell pepper
Skinned and diced sweet potato. This one is white flesh. Less sweet than the Orange flesh
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.
before you smash it.
Remove from heat and smash.
Stir in the peanut butter
Serve with bread, pita, tortilla chips or inside a baked potato!

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