Jameson hasn’t stopped talking about this dish. The recipe yielded us leftovers for day, and each afternoon I have recieved a text proclaiming its awesomeness beyond compare. It may be because lentils are a rad super food. They’re low in saturated fat, cholesterol and sodium. But high in protein (18 grams per cup of cooked lentil) and Iron. Lentils are also an excellent source of fiber, folate, phosphorus, copper and manganese. But all that nutritional goodness aside, this stew is bar none. It is warm, rich and hearty making it the perfect autumn meal on a cold blustery day. Enjoy!
Vegan Red Lentil Peanut Stew
- 2 tsp of coconut oil
- 1 onion
- 2 bell peppers
- 2 carrots
- 1 medium sweet potato
- 5 cloves of garlic
- 2 tsp of ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- ½ tsp turmeric
- 2 jars of diced tomatoes (or four tomatoes, diced)
- 3 cups stock of vegetable broth
- 1 can of coconut milk
- ¼ cup creamy peanut butter
- Tabasco to taste
- salt and pepper to taste
- 1 1/4 cups of dried red lentils
- Pour oil into a large soup pot
- Dice the onion, bell peppers, carrots and sweet potatoes into small pieces. Add to the soup pot.
- Mince the garlic and add to the other vegetables.
- Season with ginger, cinnamon, paprika and turmeric. Sauté for three to five minutes until fragrant.
- Stir in the diced tomatoes (including water), broth, coconut milk and peanut butter.
- Season with Tabasco and salt and pepper. Bring entire soup to a boil, and continue to boil under the sweet potatoes are tender (approx. 20 minutes).
- Stir in lentils and continue to cook until they are cooked through (approx. 10 minutes).
- Serve and enjoy!