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