Roasted Pepper Vegan Lentil African Stew
Creamy, hearty and delicious. Great for meal prep for lunches and dinners.
Ingredients
- 2 tbsp coconut oil divided
- 1 tbsp garlic diced
- 1 tbsp fresh ginger grated or diced
- 1/2 cup onion chopped
- 20 oz can crushes tomatoes
- 2 medium yams
- 2 heads broccoli
- 1 bell pepper red
- 1 bunch cilantro
- 2 cups water
- 1/2 cup smooth peanut butter
- 1 cup lentils preferably soaked/sprouted
- 1 head spinach
- 1/2 tbsp cumin
- 1/2 tsp sea/rock/Himalayan salt
- 1 tsp black pepper
- 1/2 tsp cayenne less if you don't love spice
Instructions
- Preheat the oven to 375
- Chop yams and bell pepper, lightly toss in coconut or olive oil and place in oven on a baking sheet. Bake for 25 minutes
- In a large pan, heat 1 tbsp of coconut oil
- Add garlic, ginger, and onion to the pan sautéing for 3-5 minutes or until fragrant
- Add tomatoes, peanut butter, water, cumin, cayenne, and salt and pepper to the pan and mix well
- Add broccoli florets, cilantro, and lentils to the pan. Mix well and place on medium heat simmering for 15 minutes
- Add cooked yams and pepper to the pan. Allow to simmer for an additional 10 minutes
- Option to serve with lime wedge and peanuts.