African Inspired Peanut Lentil Soup. Vegan African Peanut Stew with lentils and veggies. Harissa Spice, Nut butter, Sweet potato, veggies and lentils. Serves 3 to 4. Lentils make this one filling meal. Vegan Gluten-free Soy-free Recipe
African inspired Peanut Stew is one of the favorite recipes on the interwebs, with many variations and interpretations. A creamy peanutty stew with spices and veggies is definitely needed after all the loaded holiday meals and desserts. Many countries in West Africa have their versions of Peanut stew which can include different vegetables such as okra, eggplants etc, spices, and meats.
My version of the soup has red lentils along with the vegetables. Red lentils make the stew thick and filling and you can reduce the peanut butter/nut butter. It makes a great one bowl meal. Use vegetables of choice like sweet potatoes, carrots, spinach, zucchini, eggplant, etc. Top with toasted peanuts of other nuts, cilantro or other herbs a dash of lemon. Serve as is or with crackers or flatbread.
This Christmas we had a no gift policy. We just wanted Chewie to be better and he is. We made a jar of things we want for the next year, mostly things or events we would love to accomplish the next year. That jar will be opened next year to see if everyone got their wishes. Hope you had a fun and love filled Christmas!
Try this African Peanut Stew with Lentils with spices to keep you warm through the snowy cold front.
More stews and soups from the blog. Glutenfree GF, Soyfree SF
- Peanut Carrot Soup GF
- Creamy Spinach soup GF SF
- Chickpea Mushroom Soup GF SF
- 1 pot Chickpea Sweet Potato Spinach Stew. GF SF
- Roasted Asparagus Basil soup. GF SF
- Chipotle corn Chowder GF
- Moroccan lentil soup SF GF
- Cream of Mushroom Soup GF
Cook this soup in a saucepan or in a pressure cooker. Soup in the pictures was cooked in a stove top pressure cooker.
- 1 tsp oil
- 1/2 medium onion
- 2 juicy tomatoes
- 4-5 garlic cloves
- 1 inch ginger
- 1 tbsp sambal oelek or asian chili sauce or other hot chile sauce to taste
- 1 tbsp tomato paste or ketchup
- 1.5 tsp ground cumin
- 2 tsp ground coriander
- 1 to 1.5 tsp Harissa Spice Blend
- 1/4 tsp black pepper
- 1/4 cup nut butter like peanut butter or almond butter
- 2 tbsp peanuts
- 1/2 cup red lentils
- 2 cups veggies chopped small or thin slices - zucchini, sweet potato or potato, carrots, eggplant, broccoflower etc
- 2.5 cups vegetable stock or water
- 3/4 tsp to 1 salt
- 1 tsp or more lime or lemon juice
- 1/2 cup packed baby spinach or other baby greens.
- Heat oil in a saucepan over medium heat. Add onions and cook until translucent. 5 minutes
- Meanwhile, blend the tomatoes, garlic, ginger, chili sauce, tomato paste, spices until pureed. Add to the saucepan. Cook for 5 to 6 minutes.
- Add peanut butter, half of the nuts, lentils, veggies, stock, salt and lemon juice. Mix, cover and cook.
- Stir at 15 minutes.Taste and adjust salt, heat and check if the veggies are al-dente. Add in the baby spinach. Cook for another 5 minutes or until the veggies and lentils are cooked through. Add more water if needed.
- Garnish with rest of the peanuts, cilantro, more lemon juice. Serve with flatbread, crackers or as is.
Pressure Cook: Follow steps 1 and 2 in a pressure cooker over medium heat. Add peanut butter, lentils, half of the peanuts, veggies, stock, salt and lemon juice, mix, close the lid and bring to high pressure. Cook for 5 minutes * (Manual setting for 5 minutes for IP). Let the pressure release naturally. Taste and adjust salt and spice. Fold in the spinach and let it sit for 2 minutes in the hot stew before serving.
* Depending on your pressure cooker, lentils and your preference of consistency, you might need to cook for less or more time.
Nutritional values based on one serving