Sweet Potato and Lentil Stew with Peanut
Makes 4 servings

INGREDIENTS
240 g Red lentils (Dry weight.)
500 g Sweet potato (Raw, peeled weight.)
400 g Chopped tomatoes, tinned
150 g Onion
3 cloves, about 9 g Garlic
60 g Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
30 g Tomato purée
150 g Spinach
1 tbsp, about 11 g Rapeseed oil
A thumb, grated Fresh ginger
One, chopped Fresh red chilli
1.2 litres Water

METHOD
1. Soften the chopped onion in the oil for eight minutes, then add the garlic, ginger and chilli for one minute.
2. Stir in the tomato purée, then add the sweet potato in 2 cm dice, the rinsed lentils, the tomatoes and the water. Simmer for twenty-five minutes.
3. Loosen the peanut butter with a ladle of the hot liquid and stir it in. Simmer for five minutes more until the lentils have collapsed and the sweet potato is soft.
4. Stir in the spinach until wilted, then salt to taste. It needs more than you expect without a stock cube.

Contains peanuts.

RECIPE NOTES
Sixty grams of peanut butter across four bowls is 90 kcal a bowl and turns it from a lentil soup into a stew. Crunchy or smooth makes no difference to the numbers.
It thickens considerably overnight. Loosen with hot water when reheating.

Full recipe: https://www.getfuel8.com/recipes/sweet-potato-lentil-peanut-stew
