Thursday, November 7, 2013

Potato + Peanut Stew

This is a great stew to warm your belly on a chilly fall or winter's day. It has heart-healthy fiber and fats, has protein and veggies and is delicious. I served this filling stew with a mini whole wheat bagel and peanut butter and had a clementine and dark chocolate for dessert. Excellent lunch, indeed!

Potato + Peanut Stew
  • 1 1/2 tablespoon ginger, minced
  • 1 large sweet potato, peeled and chopped
  • 1 large russet potato, peeled and chopped
  • 1/2 cup dry red lentils, rinsed and drained
  • 1 can of homemade or store-bought diced tomatoes, including the juice
  • 1 teaspoon cinnamon, ground
  • 2 teaspoons cumin, ground
  • 1 teaspoon turmeric, ground
  • 1/2 teaspoon crushed red pepper (to taste)
  • 1/2 teaspoon Sea salt (or to taste)
  • Freshly ground black pepper 
  • 4 cups Vegetable stock  
  • 1/4 cup non-hydrogenated Creamy peanut butter
  • 4 cups kale, chopped into small pieces
  • Chopped chives and chopped peanuts, for garnish
  1.  In a large stock pot, add ginger through stock and bring to a boil. Simmer, covered for 20 minutes, stirring occasionally. 
  2. Add kale and peanut butter. Simmer for a few more minutes until kale is wilted and peanut butter is well incorporated. Test that the potatoes and lentils are tender. 
  3. Use an immersion blender to puree soup. Leave some chunks!
  4. Serve in bowls and top with peanuts and chives if you wish.
Recipe adapted from Food52

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