The finished recipe. Sweet Potato and Lentil Stew with PeanutIngredients 1 to 6. 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.)Ingredients 7 to 12. 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 WaterStep 1. Soften the chopped onion in the oil for eight minutes, then add the garlic, ginger and chilli for one minute.Step 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.Step 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.Step 4. Stir in the spinach until wilted, then salt to taste. It needs more than you expect without a stock cube.
Fuel8
