It’s 28 degrees outside… time for comfort food a.k.a. stuff with peanut butter in it!
1 cup red lentils
3 cups water
1 veggie broth cube
1 tablespoons oil for frying onions and spices
1/2 large onion, chopped
2-4 cloves minced garlic
2 cups crushed tomatoes, tomato puree, or sauce
2 Tablespoons peanut butter
5 cloves or 1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon nutmeg
1/4 teaspoon paprika
1/4 teaspoon allspice
Practical tip: if you start jasmine rice in the cooker now, it will be done by the time you prepare the stew. Just saying.
Put lentils and water in a pot, bring them to a boil. Stir a few drops of oil into the lentils and add a broth cube and whole cloves. If you are using ground cloves, wait until later. Bring the heat down to medium or medium low. Let the lentils cook as they absorb water. I usually set my oven or microwave timer at this point for every 7 minutes to remind me to stir.
Once lentils have absorbed the water, turn off heat on that burner and set them aside. Start onions frying in oil in a separate, large pan over medium-high heat. Turn heat to medium. Add garlic and all spices, stirring them a little as they become fragrant. Pour the tomato sauce into the large pan and add the peanut butter. Stir it until the peanut butter is melted and add the lentils. Stir well and let it cook until lentils are hot.
This was inspired by an African stew from the Forks Over Knives Cookbook, which I highly, highly recommend for EVERYONE, all the recipes are very healthy, low and no-fat, and inspired.
Serve the stew over rice, millet, quinoa, a bed of wilted greens/spinach, or noodles.