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: 5 quarts

Cooking Time: 45 min (stovetop), 60 min (instant pot), 4 hours (crockpot)

African Lentil Peanut Stew

INGREDIENTS:

  • 1.5 cups green lentils
  • 5 cups water
  • 2 medium sweet potatoes, skinned & diced
  • 2 small bell peppers, diced (yellow, orange, or red)
  • 1/2 yellow onion, diced*
  • 1 Tbs minced garlic *
  • 1 can fire roasted diced tomatoes
  • 1 Tbs cumin
  • 1 Tbs curry powder
  • 1/8 tsp cayenne pepper (this results in a medium- level heat)
  • 1/4 cup natural peanut butter
  • 1 Tbs Sea Salt
  • 1 Tbs Avocado Oil (optional)

Garnish with peanuts if desired and sea salt to taste

*you can sub the fresh with 2 tsp garlic powder and 2 tsp onion powder.

INSTRUCTIONS:

Stove Top:

  1. Water or oil saute diced onion and garlic in large lidded pot, then add seasoning till fragrant.
  2. Add the rest of the veggies, lentils and water. ***Not the peanut butter yet!
  3. Bring to a boil and then lower heat to simmer with lid on for 35-45 minutes. Check to make sure your lentils are soft and burst open, not crunchy still.
  4. Remove from heat.
  5. Smash with a potato masher about 70% leaving some intact veggies.
  6. Stir in the peanut butter
  7. Let sit 10 min to thicken
  8. Serve with bread, pita, tortilla chips or inside a baked potato or sweet potato!
  9. Garnish with peanuts and season with more salt and pepper to taste!
  10. Enjoy!

Crockpot:

  1. Cook all in slow cooker on high for 5 hours.
  2. Smash with a potato masher about 70% leaving some intact veggies.
  3. Stir in the peanut butter
  4. Let sit 10 min to thicken
  5. Serve with bread, pita, tortilla chips or inside a baked potato or sweet potato!
  6. Garnish with peanuts and season with more salt and pepper to taste!
  7. Enjoy!

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, man manual pressure cook 15 minutes with natural pressure release. *the total time is about 1 hour for it to come to pressure, cook, and release pressure.
  2. Smash with a potato masher about 70% leaving some intact veggies.
  3. Stir in the peanut butter
  4. Let sit 10 min to thicken
  5. Serve with bread, pita, tortilla chips or inside a baked potato or sweet potato!
  6. Garnish with peanuts and season with more salt and pepper to taste!
  7. Enjoy!

Serve with bread, pita, tortilla chips or inside a baked potato or sweet potato!

The Bella Virtue Family loves to hear from you!

Comment below and let us know how much your family loves this recipe or if you have any questions!

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4 Responses

  1. I’m making this for the second time tonight. My notes from last time indicated 1) “Good!” 2) “Go heavy on the spices and add salt.” So this time I’m using 3 teaspoons each of cumin and curry, a full quarter teaspoon of cayenne, a whole onion and 1.5 T of garlic. I’ll let you know if this is too MUCH spice! But I like that your original version is mild, because you were feeding a toddler at the time. I’m cooking for two adults 🙂 Thanks for providing all the different versions (crockpot, IP, stovetop). We also LOVE your Tikka Masala Tofu recipe. I need to spend more time on your website!

    1. Oh how wonderful! Hope it comes out just as you like.

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