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
- 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
- Cook quinoa according to package directions (I used 4 cups water in a rice cooker).
- 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.
- Mix in sweet potato, tomatoes, broth, lentils and red pepper flake. Bring to a boil and simmer for 20 minutes.
- Mix kale, peanut butter and apple cider vinegar into the stew. Stir until the peanut butter is smooth and heated through.
- Serve stew over quinoa.