Creamy Peanut & Red Lentil Stew
For Week 16, we are thrilled to feature this vibrant, budget-friendly weeknight dinner that proves you don't have to compromise on flavor or nutrition. By combining incredibly affordable staples like red lentils and peanut butter, you get a rich, protein-packed stew that is both deeply comforting and effortlessly healthy.
Ingredienser
- Olive oil1 tbsp
- Yellow onion, diced1 pc
- Garlic cloves, minced3 pcs
- Fresh ginger, grated1 tbsp
- Tomato paste2 tbsp
- Ground cumin1 tsp
- Dry red lentils300 g
- Vegetable broth1000 ml
- Unsweetened creamy peanut butter4 tbsp
- Fresh spinach150 g
Gör så här
Heat the olive oil in a large pot over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the tomato paste and ground cumin to the pot. Stir continuously for 2 minutes to toast the spices and caramelize the tomato paste, which builds a deep, savory flavor.
Rinse the red lentils under cold water, then add them to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the lentils are completely tender.
In a small bowl, whisk the peanut butter with a ladle of the hot broth from the pot until completely smooth. Pour this creamy mixture back into the stew and stir well to combine.
Turn off the heat and gently fold in the fresh spinach. Let the stew sit for 2 minutes until the spinach is wilted. Season with salt and pepper to taste, and serve hot on its own or over affordable rice.