African Lentil and Peanut Stew

May 17, 2020

I conducted a class for the Lil Chefs and decided to do a global menu; Potato Latkes from Poland, Russian Plov and African Lentil and Peanut stew. The recipes have of course been adapted to suit ingredients that I was able to get :)

PREP

·         Cook one cup of Toor or Masoor dal

·         Finely chop a small piece of ginger

·         Finely chop 3 cloves of garlic

·         Dice ½ red or yellow onion

·         Prep 1-1½ cups of diced veggies:  Broccoli, Carrots, Peas, Bell peppers, Zucchini, Butter Nut Squash etc.)- Frozen veggies are fine

·         Microwave diced veggies with a little water until cooked.

·         1 cup chopped greens (Kale, Spinach, Collard etc.)

.      2 tsbsp. finely chopped Cilantro or Parsley for garnish

Keep handy: 

Oil, Seasonings, ketchup, tomato paste, peanut butter, peanuts, Greens, Broth/Stock or hot water, Spice powders, hot sauce, lemon juice, herbs, harissa (optional)

BRINGING IT ALL TOGETHER:

·         Heat 1-2 tbsp. oil in a deep skillet.

·         Add the garlic and ginger. Sauté for a minute.

·         Then add:

o   1 tsp seasonings (Lawry’s seasoning or Salt, pepper)›

o   1 tsp. coriander powder

o   Onion and sauté for 2 minutes.›

·         Next add the following:›

o   Cooked lentils

o   Microwaved  veggies

o   A handful of peanuts

o   2 tbsp. peanut butter (crunchy if possible)

o   2 tbsp. Ketchup or tomato paste

o   1 tbsp. lemon juice

o   2 tsp. hot sauce (Sriracha, Hot sauce, Harissa etc.)

o   Chopped green leafy veggies

o   Add sufficient hot water or broth to adjust consistency

·         Cover and cook on medium heat for 5 minutes. Taste and adjust seasoning.

.     Garnish with peanuts, cilantro etc

·         Serve hot.