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Loaded with vegetables and lentils, this stew has a wonderfully aromatic peanut sauce. Serve over rice, or with warm pita bread.
Ingredients
Directions
Nutrition
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) white potato, cut into 1 inch (2.5 cm) cubes
2 cups (500 mL) chopped green cabbage
1 medium zucchini, chopped
1 cup (250 mL) split red lentils
5 cups (1.25 L) tomato juice
1 (14.5 oz/398 mL) can diced tomatoes, undrained
1 cup (250 mL) water
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) peanut butter
1/2 cup (125 mL) chopped cilantro, plus more for garnish