Vegetable Stew in Peanut Sauce

Loaded with vegetables and lentils, this stew has a wonderfully aromatic peanut sauce. Serve over rice, or with warm pita bread.

Vegetable Stew in Peanut Sauce

2 Tbsp (30 mL) canola oil
2 cups (500 mL) chopped onions
3 garlic cloves, minced
1 jalapeno pepper, minced
1 Tbsp (15 mL) minced ginger
3 cups (750 mL) chopped potatoes
2 cups (500 mL) chopped green cabbage
1 cup (250 mL) split red lentils
5 cups (1.25 L) tomato juice
2 tomatoes, chopped
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
1/4 tsp (1 mL) pepper
2 cups (500 mL) chopped zucchini
3/4 cup (175 mL) peanut butter
1/2 cup (125 mL) chopped cilantro, plus more for garnish

1. Heat oil in a Dutch oven over medium-high heat. Stir in onions and saute for 5 minutes until transparent. Stir in garlic, jalapeno pepper (add the seeds for heat, discard them if you don't want heat), and ginger. Stir for another 2 minutes.
2. Add potatoes and cabbage, cover and cook for 3 minutes.
3. Stir in lentils, tomato juice, tomatoes, 1/2 cup (125 mL) water, salt, sugar, and pepper. Cover, reduce heat to medium and simmer for 25-30 minutes, until lentils and potatoes are tender.
4. Stir in the zucchini and cook uncovered for 5 minutes.
5. Stir in peanut butter and cilantro. Cook for 2-3 minutes. Adjust seasonings with more salt and pepper, if required. Garnish with more cilantro and serve.

Recipe and video brought to you by Canadian Lentils
www.lentils.ca

Видео Vegetable Stew in Peanut Sauce канала Lentils.org