Moroccan Sweet Potato Lentil Stew
Delicious and hearty stew, perfect to curl up with on a cold winter's night.
Equipment
- Pressure Cooker
Ingredients
- 1 large onion
- 1 bell pepper
- 2 celery stalks
- 1 zucchini
- 1 yellow squash
- 3 sweet potatoes
- 1 cup brown or green lentils
- 28 oz can crushed tomatoes
- 24 oz 3 cups vegetable broth (or water)
- 2 Tbsp minced garlic
- 2 tsp Ras el Hanout
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp black pepper
- ¼ cup peanut butter
- 1 Tbsp maple syrup
- 1 tsp minced ginger
- ½ cup cilantro chopped
- ½ lemon juiced
- 3-4 cups chopped kale stems removed
Instructions
Instant Pot Instructions
- Chop all of the vegetables and sweet potatoes.
- Using sauté feature, sauté onions, bell peppers, and celery until cooked, about 7-10 minutes.
- Add garlic, sweet potatoes, zucchini, squash, lentils, crushed tomatoes, and broth or water.
- Attach lid. Manual high for 10 minutes.
- Allow to natural release for 15 minutes.
- Remove lid.
- Add all of the remaining ingredients and stir just to combine.
Stovetop Instructions
- Chop all of the vegetables and sweet potatoes.
- Using a large pot over medium heat, sauté onions, bell peppers, and celery until onion is translucent.
- Add garlic, sweet potatoes, zucchini, squash, lentils, crushed tomatoes, and broth or water.
- Cover and simmer until lentils are tender, about 30 minutes.
- Add remaining ingredients and stir just to combine.
Notes
Adapted loosely from Peanut Butter & Tomato Soup and Lentil Spinach Curry Soup.