Sweet Potato Peanut Lentil Stew


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.)



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