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Sweet Potato and Lentil Peanut Stew

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Keyword: dinner, lentil, mains, peanut, peanut stew, stew, sweet potato, vegetarian
Servings: 8 people
Author: Ashlen Leonard

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!