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West African Peanut Lentil Stew with Kale
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Course Soup
Cuisine West African
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 cup dried brown lentils, rinsed
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1/3 cup natural peanut butter
  • 4 cups chopped kale
  • Salt and black pepper to taste

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
  • Stir in the minced garlic, cumin, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
  • Add the rinsed lentils, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer uncovered for 20 minutes.
  • Stir in the peanut butter until it melts into the broth. Continue simmering for 10 more minutes until the lentils are tender.
  • Add the chopped kale and cook for 5 minutes until it wilts. Season with salt and black pepper to taste before serving.

Notes

Simmer the stew a few extra minutes if you want it thicker, or add a splash of broth when reheating leftovers to loosen it back up. The peanut butter creates a creamy finish, so skip any dairy additions. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: West African
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board