Recipe courtesy of Lentils.org
Loaded with vegetables and lentils, this Lentil Vegetable Stew in Peanut Sauce has a wonderfully aromatic peanut sauce. Serve over rice, or with warm pita bread.
Lentil Vegetable Stew in Peanut Sauce
Loaded with vegetables and lentils, this stew has a wonderfully aromatic peanut sauce.
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Servings: 8
Ingredients
- 2 Tbsp canola oil
- 2 cups chopped onions
- 3 garlic cloves, minced
- 1 jalapeno pepper, minced
- 1 Tbsp minced ginger
- 3 cups chopped potatoes
- 2 cups green cabbage
- 1 cup split red lentils
- 5 cups tomato juice
- 2 tomatoes, chopped
- 1 tsp salt
- 1 tsp sugar
- 1/4 tsp pepper
- 2 cups chopped zucchini
- 3/4 cup peanut sauce
- 1/2 cup chopped cilantro, plus more for garnish
Instructions
- 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.
- Add potatoes and cabbage, cover and cook for 3 minutes.
- 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.
- Stir in the zucchini and cook uncovered for 5 minutes.
- 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.
Video
Nutrition Facts
Lentil Vegetable Stew in Peanut Sauce
Serving Size
375 mL
Amount per Serving
Calories
380
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Cholesterol
0
mg
0
%
Sodium
830
mg
36
%
Potassium
596
mg
17
%
Carbohydrates
42
g
14
%
Fiber
9
g
38
%
Sugar
11
g
12
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.