This easy Instant Pot lentil stew recipe is absolutely delicious when served with a fresh salad and a pot of rice. You can also cook this recipe on the stove if you don't own an Instant Pot—just follow the tip below. I recommend measuring out all of the spices and adding them to a small bowl before you begin cooking. If you can't eat peanuts or have someone in your family with a peanut allergy, just omit the peanut butter. The spices in this soup create a mouth-watering meal without the need for any other ingredients; the peanut butter just thickens the stew and adds another layer of flavor and richness.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
finely diced
5 cloves
garlic
crushed
2 teaspoons
finely grated
fresh ginger
2 teaspoons
paprika
1½ teaspoons
ground coriander
½ teaspoons
ground cumin
½ teaspoons
black pepper
½ teaspoons
ground cardamom
½ teaspoons
cinnamon
¼ teaspoons
ground cloves
¼ teaspoons
cayenne pepper
2 cups
black beluga lentils
6 cups
vegetable stock
(or chicken stock)
2 cups
diced tomatoes
2
cinnamon sticks
1½ teaspoons
sea salt
2 small
sweet potatoes
peeled and chopped
4 tablespoons
creamy peanut butter
3 cups
chopped
kale
1 handfuls
cilantro
chopped