African Peanut Stew with Lentils and Quinoa

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African Peanut Stew with Lentils and Quinoa by Alison's Allspice African peanut stew is a traditional dish from western Africa where ground nuts are used to flavor and thicken sauces.  I made my African peanut stew with lentils and quinoa for plenty of plant-based protein.

Lentils and quinoa might be one of my favorite vegetarian protein combinations.  Their flavors and textures work well together.  I also use this combination in my favorite stuffed peppers recipe.

African Peanut Stew with Lentils and Quinoa by Alison's Allspice African Peanut Stew with Lentils and Quinoa by Alison's Allspice African Peanut Stew with Lentils and Quinoa by Alison's Allspice African Peanut Stew with Lentils and Quinoa by Alison's AllspiceAfrican Peanut Stew with Lentils and Quinoa by Alison's AllspiceAs you review the recipe, you might think I’m crazy.  Peanut butter in soup?  Yes.  It works like adding cream for a velvety texture, and the flavors all work well together.

Looking for another savory dinner application for peanut butter?  Check out my peanut noodles with cabbage and snap peas recipe.  It uses many of the same flavors as this stew.

Variations to the African Peanut Stew with Lentils and Quinoa recipe:

  1. This recipe is traditionally served over rice.  I used quinoa to boost the protein.  Any small grain would work here, such as bulgur or millet.
  2. You can use crunchy or creamy peanut butter in this recipe.  I recommend using one without added sugars, as they change the flavor of the dish.
  3. Leave the peel on your sweet potato to boost nutrients and fiber!
  4. Taste test the stew and add salt as necessary.  I didn’t use any, but broth and peanut butter brands will vary in sodium, so adjust according to your tastes.
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African Peanut Stew with Lentils and Quinoa

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Peanut stew is a traditional west African dish. I made my African peanut stew with lentils and quinoa for plenty of plant-based protein!

  • Author: Alison's Allspice
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 5 servings
  • Category: Entree
  • Cuisine: African

Ingredients

  • 2 cups dry quinoa, rinsed (any color)
  • 1 medium onion, diced
  • 1 TBS olive oil
  • 4 garlic cloves, minced
  • 2 TBS ginger, minced
  • 1 large sweet potato, diced
  • 15 oz can diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup lentils, rinsed
  • 1 tsp red pepper flake
  • 3 cups torn kale, packed
  • 3/4 cup peanut butter
  • 1 TBS apple cider vinegar

Instructions

  1. Cook quinoa according to package directions (I used 4 cups water in a rice cooker).
  2. Meanwhile, in a medium stock pot or dutch oven, saute the onion in olive oil until translucent. Mix in garlic and ginger and saute 1 more minute.
  3. Mix in sweet potato, tomatoes, broth, lentils and red pepper flake. Bring to a boil and simmer for 20 minutes.
  4. Mix kale, peanut butter and apple cider vinegar into the stew. Stir until the peanut butter is smooth and heated through.
  5. Serve stew over quinoa.

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