Ingredients and Weight:
- Yam, 1 lb, peeled and cubed
- Onion, 1 medium, chopped
- Garlic, 2 cloves, minced
- Red bell pepper, 1, diced
- Green bell pepper, 1, diced
- Tomato, 1 lb, diced
- Lentils, 1 cup, rinsed
- Vegetable broth, 4 cups
- Peanut butter, 1/2 cup
- Curry powder, 2 tsp
- Ground cumin, 1 tsp
- Ground coriander, 1 tsp
- Cayenne pepper, 1/2 tsp (optional)
- Salt, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, bell peppers, and tomato and cook until softened, about 5 minutes more.
- Stir in the lentils and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the lentils are tender.
- Meanwhile, in a small bowl, whisk together the peanut butter, curry powder, cumin, coriander, and cayenne pepper (if using).
- Add the peanut butter mixture to the stew and cook for 5 minutes more, stirring frequently.
- Season with salt to taste.
Nutritional Information:
- Calories: 300 per serving
- Protein: 15 grams per serving
- Fiber: 10 grams per serving
Dish Characteristics:
- Rich, flavorful, and creamy
- Warm and comforting
- Perfect for a cold night or a quick weeknight dinner
User Comments:
- "This stew is absolutely delicious! The flavors are incredible."
- "I love that it's so easy to make and packed with nutrients."
- "Perfect for a crowd and sure to impress your guests."
- "The combination of lentils and peanut butter makes this stew both hearty and creamy."
- "I added some shredded chicken to make it a complete meal."
Special Precautions and Tips:
- Be careful not to overcook the lentils, as they can become mushy.
- Adjust the amount of cayenne pepper to suit your taste.
- Serve with a side of rice or crusty bread for dipping.
