Lentil Vegetable Stew in Peanut Sauce – Lentils.org

Lentil Vegetable Stew in Peanut Sauce

  By lentilsorg    

October 31, 2016

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Loaded with vegetables and lentils, this stew has a wonderfully aromatic peanut sauce. Serve over rice, or with warm pita bread.

  • Prep: 15 Minutes
  • Cook: 45 Minutes

  • 15 Minutes

    45 Minutes

    1 Hour

  • Yields: 6-8
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Directions

  1. Heat oil in a Dutch oven over medium-high heat. Stir in onions and saute for 5 minutes until transparent. Stir in garlic, jalapeno pepper (add the seeds for heat, discard them if you don't want heat), and ginger. Stir for another 2 minutes.
  2. Add potatoes and cabbage, cover and cook for 3 minutes.
  3. Stir in lentils, tomato juice, tomatoes, 1/2 cup (125 mL) water, salt, sugar, and pepper. Cover, reduce heat to medium and simmer for 25-30 minutes, until lentils and potatoes are tender.
  4. Stir in the zucchini and cook uncovered for 5 minutes.
  5. Stir in peanut butter and cilantro. Cook for 2-3 minutes. Adjust seasonings with more salt and pepper, if required. Garnish with more cilantro and serve.

Ingredients

2 Tbsp (30 mL) canola oil

2 cups (500 mL) chopped onions

3 garlic cloves, minced

1 jalapeno pepper, minced

1 Tbsp (15 mL) minced ginger

3 cups (750 mL) chopped potatoes

2 cups (500 mL) chopped green cabbage

1 cup (250 mL) split red lentils

5 cups (1.25 L) tomato juice

2 tomatoes, chopped

1 tsp (5 mL) salt

1 tsp (5 mL) sugar

1/4 tsp (1 mL) pepper

2 cups (500 mL) chopped zucchini

3/4 cup (175 mL) peanut butter

1/2 cup (125 mL) chopped cilantro, plus more for garnish

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Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Calories380
Sodium830 mg
Potassium596 mg
Protein15 g
Cholesterol0 mg
Sugar11 g
Total Fat16 g
Saturated Fat2 g
Total Carbohydrates42 g
Dietary Fiber9 g