African Peanut Soup

I'm following through with my intent to make more recipes from all the cookbooks I own.  Tonight was another winning recipe from the Peas and Thank You cookbook.  Chris and I both loved this recipe.  Seriously, it is really, really good.

I made just a couple minor changes to the original recipe, and since I didn't have time for a slow cooker, I cooked it on the stove.  The recipe is written in a way that only benefits stay at home moms, because it cooks on high for an hour, then on low for an additional 4 hours, which is not very conducive to my work schedule.

Not only does this recipe taste great, but it's really easy to make.  I love recipes that involve combining all the ingredients, turning the stove on and then walking away for 30 minutes.  I had very few dishes to wash as well, which is always a bonus when you don't have a dishwasher.

 

 

African Peanut Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients (4 main dish servings)

• 1/2 cup red lentils, rinsed
• 15oz can chickpeas, drained and rinsed
• 1 large sweet potato, cut into 1/2 inch cubes (about 2 cups total)
• 14oz can fire roasted tomatoes
• 15oz can light coconut milk
• 2 1/2 cups vegetable broth
• 2 tablespoons peanut butter
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon garam masala
• 1 teaspoon. cumin
• 1 tablespoon grated fresh ginger
• 3 cloves of garlic, minced

Instructions

• In a stockpot, combine all ingredients. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.

Recipe Source: Peas and Thank You

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