As the weather cools down, I start craving soup. While I make a lot of chili and tomato-based veggie soups, I was really in the mood for something a little different. I was inspired by African peanut soups I’ve tried, but never made one. So I played around and came up with this stew. It’s most certainly blog-worthy. The thick, hearty stew warms and nourishes on a cold day.
Sweet Potato Peanut Lentil Stew
- 3 – 4 cups water or veggie broth (use more for a thinner soup – less if you want it really thick)
- 3 cups cooked lentils (I like to cook mine with dried soup veggies – carrots, onions and bell peppers – to give it a little more flavor)
- 2 cups pureed or canned plain sweet potatoes
- 2 cups chopped hearty greens (kale, collard, etc…)
- 1 cup cooked split peas
- 1/4 cup peanut butter
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp salt (or to taste)
- 1/2 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp berbere
- 1/4 tsp pepper
Combine all ingredients in a large soup pot. Mix well while heating to a boil. Simmer for at least 15 minutes, preferably 30 or more to blend all the flavors. Add more salt or water if needed while simmering. Serve hot with a few sprigs of cilantro or parsley.
(Tips for cooking lentils and split peas: I cooked mine in an Instant Pot pressure cooker 2 cups water to 1 cup dried lentil/peas. I also added some dried soup veggies. You can add fresh veggies too like celery, bell pepper, onion and carrot. Just a few will give the legumes some nice flavor and add to whatever recipe you’re making. )
(Tips for cooking sweet potatoes: I cook mine in a pressure cooker, skin and all with nothing added. They stay really moist. I puree them in my Blendtec high speed blender to make them smooth and perfect for soup. You could also use a food processor or just mash them too.)
