Empty My Fridge
West African Peanut Lentil Soup
Ingredients
- Oil1 tsp
- Onion½
- Tomato2
- Garlic4–5
- Ginger1 inch
- Hot sauce1 tbsp
- Tomato paste1 tbsp
- Cumin · ground1 ½ tsp
- Coriander seed · ground2 tsp
- Harissa1–1 ½ tsp
- Black pepper¼ tsp
- Almond butter¼ cups
- Peanut2 tbsp
- Red lentil½ cups
- Vegetable broth2 ½ cups
- Salt¾ tsp
- Lemon1 tsp
- Spinach½ cups
Instructions
- Heat the oil in a saucepan over medium heat. Add the onion and cook for about 5 minutes, until translucent.
- Meanwhile, blend the tomatoes, garlic, ginger, chili sauce, tomato paste and spices until smooth. Add this to the saucepan and cook for 5 to 6 minutes.
- Add the nut butter, half of the peanuts, the lentils, the vegetables, the stock, the salt and the lemon juice. Stir, cover and cook.
- Stir at 15 minutes. Taste and adjust the salt and heat, and check that the vegetables are al dente. Add the baby spinach and cook for another 5 minutes, until the vegetables and lentils are fully cooked. Add more water if needed.
Summarized from Vegan Richa's video. Watch it for the details.
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