Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil
  • 1/2 medium onion
  • 2 juicy tomatoes
  • 4-5 garlic cloves
  • 1 inch ginger
  • 1 tbsp sambal oelek or asian chili sauce or other hot chile sauce to taste
  • 1 tbsp tomato paste or ketchup
  • 1.5 tsp ground cumin
  • 2 tsp ground coriander
  • 1 to 1.5 tsp Harissa Spice Blend
  • 1/4 tsp black pepper
  • 1/4 cup nut butter like peanut butter or almond butter
  • 2 tbsp peanuts
  • 1/2 cup red lentils
  • 2 cups veggies (chopped small or thin slices - zucchini, sweet potato or potato, carrots, eggplant, broccoflower etc)
  • 2.5 cups vegetable stock or water
  • 3/4 tsp to 1 salt
  • 1 tsp or more lime or lemon juice
  • 1/2 cup packed baby spinach or other baby greens.

Instruction

  • Heat oil in a saucepan over medium heat. Add onions and cook until translucent. 5 minutes
  • Meanwhile, blend the tomatoes, garlic, ginger, chili sauce, tomato paste, spices until pureed. Add to the saucepan. Cook for 5 to 6 minutes.
  • Add peanut butter, half of the nuts, lentils, veggies, stock, salt and lemon juice. Mix, cover and cook.
  • Stir at 15 minutes.Taste and adjust salt, heat and check if the veggies are al-dente. Add in the baby spinach. Cook for another 5 minutes or until the veggies and lentils are cooked through. Add more water if needed.
  • Garnish with rest of the peanuts, cilantro, more lemon juice. Serve with flatbread, crackers or as is.