Sweet Potato and Lentil Peanut Stew
Servings 8 people
Ingredients
- 1 tbsp olive oil
- 1 medium white onion diced
- 4 cloves garlic minced
- 2 large carrots peeled and chopped
- 1 medium sweet potato peeled and chopped
- 1 red bell pepper chopped
- 1 796 ml can diced tomatoes
- 1/3 cup peanut butter
- 3 1/2 cups vegetable broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 540 ml can chickpeas rinsed and drained
- 1 540 ml can lentils rinsed and drained
- 2 cups fresh spinach
- 1/2 tsp salt to taste
- 1/2 tsp black pepper
- Cilantro and peanuts for topping (optional)
Instructions
- In a large pot, heat the olive oil at medium heat. Add the onion and garlic and sautee for 3-5 minutes or until fragrant.
- Add the carrots, sweet potato and diced tomatoes and bring to a simmer on medium-high heat for 5 minutes.
- In a small bowl or measuring cup, combine the peanut butter with 1 cup of the vegetable broth and whisk until smooth. Add this, along with the remaining broth to the main pot.
- Add the chili powder, cumin, salt and pepper. Cover the pot with a lid, reduce the heat to medium-low and cook for 10-20 minutes or until the sweet potato is cooked through.
- Add the bell pepper, chickpeas, lentils and spinach and mix until the spinach has wilted and all ingredients are well combined. Add more salt and pepper if needed.
- Serve as is or with rice. Top with cilantro and peanuts (optional) and enjoy!