African peanut lentil soup

AFRICAN PEANUT LENTIL SOUP

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PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

African Inspired Peanut Lentil Soup. African Peanut Stew with lentils and veggies. Harissa Spice, Nut butter, Sweet potato, veggies and lentils. Serves 3 to 4 or more.

Author: Vegan Richa

Recipe type: stew

Cuisine: African Inspired

Serves: 3

INGREDIENTS

• 1 tsp oil
• ½ medium onion
• 2 juicy tomatoes
• 4-5 garlic cloves
• 1 inch ginger
• 1 tbsp sambal oelek or asian chili sauce or other hot chile sauce to taste
• 1 tbsp tomato paste or ketchup
• 1.5 tsp ground cumin
• 2 tsp ground coriander
• 1 to 1.5 tsp Harissa Spice Blend or harissa spice paste or use paprika
• ¼ tsp black pepper
• ¼ cup nut butter like peanut butter or almond butter
• 2 tbsp peanuts
• ½ cup red lentils (masoor dal)
• 2 cups veggies, chopped small or thin slices - zucchini, sweet potato or potato, carrots, eggplant, broccoflower etc
• 2.5 to 3 cups vegetable stock or water
• ¾ tsp to 1 salt
• 1 tsp or more lime or lemon juice
• ½ cup packed baby spinach or other baby greens.

INSTRUCTIONS

1. Heat oil in a saucepan over medium heat. Add onions and cook until translucent. 5 minutes
2. Meanwhile, blend the tomatoes, garlic, ginger, chili sauce, tomato paste, spices until pureed. Add to the saucepan. Cook for 5 to 6 minutes.
3. Add peanut butter, half of the nuts, lentils, veggies, stock, salt and lemon juice. Mix, cover and cook.
4. Stir at 15 minutes.Taste and adjust salt, heat and check if the veggies are al-dente. Add in the baby spinach. Cook for another 5 minutes or until the veggies and lentils are cooked through. Add more water if needed.
5. Garnish with rest of the peanuts, cilantro, more lemon juice. Serve with flatbread, crackers or as is.

NOTES

Pressure Cook: Follow steps 1 and 2 in a pressure cooker over medium heat. Add peanut butter, lentils, half of the peanuts, veggies, stock, salt and lemon juice, mix, close the lid and bring to high pressure. Cook for 5 minutes * (Manual setting for 5 minutes for IP). Let the pressure release naturally. Taste and adjust salt and spice. Fold in the spinach and let it sit for 2 minutes in the hot stew before serving.

* Depending on your pressure cooker, lentils and your preference of consistency, you might need to cook for less or more time.

Red Lentil Curry with Eggs

HEARTY RED LENTIL CURRY WITH EGGS

BY: GILEAN WATTS & THE CANADIAN LIVING TEST KITCHEN

Image by: Hearty Red Lentil Curry with Eggs IMAGE  Author: Canadian LivingPortion size

• Credits :Canadian Living Magazine: March 2016

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion finely chopped
• 1 large sweet potato (about 350 g) peeled and diced
• 4 cups bite-size cauliflower florets (about half head)
• 2 cloves garlic finely grated or pressed
• 1 tablespoon curry powder
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon each ground cumin and tumeric
• 3 cups sodium-reduced vegetable broth
• 1 cup dried red lentils rinsed
• 3/4 teaspoons salt
• 1/2 teaspoon pepper
• 4 eggs
• 2 tablespoons chopped fresh cilantro

METHOD

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, sweet potato and cauliflower, stirring often, until slightly softened, about 6 minutes. Add garlic, curry powder, ginger, coriander, cumin and turmeric; cook, stirring, until fragrant, about 1 minute.

Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils and vegetables are tender and almost no liquid remains, about 10 minutes. Stir in salt and pepper.

Divide among 4 lightly greased 1-1/2-cup (375 mL) ovenproof bowls. Using spoon, form well in centres; crack 1 egg into each. Bake on rimmed baking sheet in 425°F (220°C) oven until egg whites are set yet yolks are still slightly runny, 10 to 12 minutes. Let stand for 2 minutes. Sprinkle with cilantro.

Tip from The Test Kitchen: The eggs will continue to cook as they stand, so remove them from the oven just before they reach desired doneness to avoid overcooked yolks.