Name: African-Inspired Red Lentil Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 Tbsp. olive oil; 2 medium yellow onions (about 12 oz., finely chopped); 4-5 medium carrots (about 12 oz., small diced); 2 cloves garlic (minced); 2 tsp. fresh ginger (grated); 3/4 cup sweet potato (small diced); 1 cup red lentils; 14-15 oz. crushed tomatoes; 4-1/4 cups water; 4 Tbsp. unsweetened natural peanut butter; 2 tsp. ground cumin; 1 tsp. ground coriander; 1 bay leaf; 2 tsp. salt; 1-2 cups kale (stems removed and chopped into small pieces); Freshly ground black pepper; 1 lime

This African-inspired red lentil stew is the kind of meal that fills your kitchen with irresistible aromas and your bowl with cozy, craveable flavor. Red lentils simmer alongside sweet potatoes, carrots and tomatoes until tender, then get a creamy boost from natural peanut butter and warming spices like ginger, cumin and coriander. A quick partial blend creates a perfectly spoonable texture, while fresh kale and a squeeze of lime brighten everything up at the finish. It’s comforting without feeling heavy, endlessly adaptable and just as satisfying for a weeknight dinner as it is for make-ahead lunches.

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African-Inspired Red Lentil Stew

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8

Calories 221 kcal

Author Minako Umehara

Ingredients

2 Tbsp. olive oil
2 medium yellow onions about 12 oz., finely chopped
4-5 medium carrots about 12 oz., small diced
2 cloves garlic minced
2 tsp. fresh ginger grated
3/4 cup sweet potato small diced
1 cup red lentils
14-15 oz. crushed tomatoes
4-1/4 cups water
4 Tbsp. unsweetened natural peanut butter
2 tsp. ground cumin
1 tsp. ground coriander
1 bay leaf
2 tsp. salt
1-2 cups kale stems removed and chopped into small pieces
Freshly ground black pepper
1 lime

Optional: 1–2 pinches cayenne pepper

Optional Garnish: Yogurt, cilantro, parsley, roasted peanuts, roughly chopped

Instructions

Before cooking, rinse red lentils under cold water until water runs mostly clear. Drain well.
In large pot, cook onions in olive oil over medium heat. Add a pinch of salt once onions are coated in oil. Continue to cook until just softened and translucent, about 2–3 minutes.
Add garlic, ginger, cumin, coriander and cayenne pepper. Stir constantly about 30 seconds until fragrant.
Add crushed tomatoes, water, carrots, sweet potato, red lentils, bay leaf and salt. Bring to gentle boil then reduce to low simmer and cook 25-30 minutes, until lentils and sweet potato are tender.
Turn off heat and remove bay leaf. Stir in peanut butter until fully dissolved.
With heat off, use hand blender directly in pot to blend about one-third of stew. This adds natural thickness while keeping some texture.
Return pot to low heat and add kale. Cook 1–2 minutes, until just tender.
Taste and adjust seasoning with salt if needed. Serve hot, finishing each bowl with plenty of freshly ground black pepper.
Just before serving, squeeze a little lime juice over each bowl, if desired.
When reheating, add water or vegetable broth as needed to loosen the stew, and adjust the seasoning with salt to taste.

Recipe Notes

If using whole canned tomatoes or diced tomatoes instead of crushed, lightly break them up with a hand blender or fork before adding to the pot.
Grab these ingredients and more at Vitacost.