West African Peanut-Spiced Lentil Stew

Ingredients

• 1/2 cup Brown or green lentils (dry)
• 1/2 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 2 tbsp Tomato paste
• 1 cup Crushed tomatoes
• 1/4 cup Peanut butter (creamy or natural)
• 1 1/2 cups Vegetable broth (or water)
• 1 tbsp Olive oil (or neutral oil)
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/4 tsp Cayenne pepper (optional)(optional)
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Lime juice
• 1 tsp Lime zest (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse lentils. Dice onion and mince garlic; grate ginger. Measure spices and tomato paste; juice the lime.

2. 2

   Cook (35 minutes): In a pot, heat oil over medium heat. Sauté onion until softened, 4–5 minutes. Add garlic and ginger and cook 30–60 seconds.

3. 3

   Stir in tomato paste, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Cook 1 minute to toast spices.

4. 4

   Add crushed tomatoes and broth. Bring to a simmer, then stir in lentils. Simmer, uncovered, until lentils are tender and the stew thickens, about 25–28 minutes.

5. 5

   Whisk peanut butter into the stew until smooth. Simmer 5 minutes more, then turn off heat and stir in lime juice (and lime zest if using). Serve hot.