Recipe type: Vegan
Cuisine: West African
Prep time: 
Cook time: 
Total time: 
Serves: 10 Servings
A hearty and delicious West African dish with a vegan twist!
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh ginger
  • 1 tablespoon crushed red pepper, or to taste
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon ground black pepper
  • 1.5 tablespoons cumin (optional)
  • ½ teaspoon cardamom (optional)
  • 5 cups low sodium vegetarian broth (or chicken broth)
  • 1½ cups red lentils
  • 3 small sweet potatoes, cut into chunks
  • 1 (16 ounce) can chopped tomatoes, with liquid
  • 1 cup natural raw peanut butter (smooth or chunky)
  • 1 cup frozen peas (optional)
  • Fresh chopped parsley for topping (optional)
  1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Season with the crushed red pepper, salt, black pepper, cumin (if using) and cardamom (if using).
  2. Pour the broth over the mixture. Stir the lentils and sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low and cover the pot partially with a lid. Cook at a simmer for 15 minutes.
  3. Stir in the tomatoes and peanut butter. Cover the pot and continue cooking for another 20-25 minutes, stirring occasionally. Around 5 minutes towards the end of the cooking time, stir in frozen peas. Serve with chopped parsley.
Recipe by My Digital Kitchen at http://www.mydigitalkitchen.ca/2018/01/30/west-african-peanut-lentil-stew/