African Peanut Stew with Lentils and Quinoa
Author: Alison's Allspice
Recipe type: Entree
Cuisine: African
Serves: 5 servings
- 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
- ¼ cup lentils, rinsed
- 1 tsp red pepper flake
- 3 cups torn kale, packed
- ¾ 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.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/african-peanut-stew-with-lentils-and-quinoa/
3.5.3251