This is a recipe I accidentally fell into while attempting to make Ghanaian groundnut/peanut butter soup. I had a lot of the semi failed soup left over and did not want to keep drinking the soup so I thought I might as well repurpose the soup into something else that is a little bit more versatile.
Since it I had soup on hand, I opted to using it as the liquid to cook some sort of beans. I reached for the red lentils since it cooks quickly and the rest was history. This lentil peanut stew was actually so bomb that I kept making it over and over again.
The peanut butter definitely gives the stew a very different and deep flavour, and makes it absolutely creamy. With the cooler weather approaching this will definitely keep you nice and warm. Also, if you love peanut butter and love stews and curries this is the recipe for you; unless you are not a fan of either, this may change your mind. This recipe goes perfectly with some fluffy rice, some pita, naan or freshly toasted bread.
Blend the roughly chopped onion, 2 tomatoes, scotch bonnet pepper, ginger with 1/2 cup water and set aside In a pot, at medium heat, sauté the sliced onions and mushrooms in water till soft Add the chopped celery and carrot and let that sauté for about five minutes. Add a little bit more water if the pot is getting dried After the five minutes add the blended mixture and use an additional 1/2 cup water to rinse the blender and get every last bit of the blended mix into the pan Let the mixture simmer down for 10 minutes with the pot covered. It is going to look a bit liquidy but that's what you are looking for. Add lentils, spices and 2 cups of water and cook for 10 mins. Keep an eye on this to avoid the bottom burning While the mixture above is cooking dissolve the peanut butter in 1/2 cup of hot water. Mix in the water slowly to create a creamy peanut mixture and to avoid the peanut butter coagulating When 10 minutes is up add the peanut butter and an additional 1 cup water to the curry. Peanut butter really absorbs water so the extra water helps Cover and cook at low till lentils are cooked. This takes about 10-15 mins but make sure to keep an eye on the pot to ensure that the bottom is not burning and also taste for the tenderness of the lentils. if the mixture is way too thick for you, add a little bit more water Also make sure to taste for salt and adjust to your preference.Ingredients
Instructions
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6 Comments
Nicole
August 1, 2020 at 11:05 pmThis dish is delicious! I love it so much 🙂
Three Easy and Tasty Ways to Cook Fonio - The Canadian African
December 5, 2020 at 7:02 pm[…] protein source, my lentil peanut stew (click here) works well with each as well as my roasted chickpeas (click here) from the roasted chickpea and […]
Caroline
April 26, 2021 at 7:40 amFantastic!!! The flavours are so delicious. I couldn’t stop stealing bites from the containers I made for my work lunches. I tried to rate this as 5 stars from my phone but my thumb was too big apparently and it registered as 4 and now I can’t change it!!!! 🙁 will definitely be a repeat recipe over here!
robyn
November 23, 2021 at 1:03 amMade this last night and it turned out so nicely! I served it with rice and some air fried plantains and it was a lovely combination of flavours and textures. Can’t wait to try some of your other recipes soon!
B
February 25, 2023 at 6:11 amDelicious! I’ll be making this many more times.
Marnella
August 26, 2024 at 10:39 am10/10 Delicious! I doubled the recipe, substituted zucchini for mushrooms, and threw in half a can of old coconut milk I had to use up. For peppers I used a jalapeno from the garden. Served with rice I had on hand but will make some Naan tonight.