Chef Carrie Schloss of The Asheville Bee Charmer Cookbook, used to eat a lot of groundnut stew while traveling in West Africa. This lentil and sweet potato stew reminds her of those times, despite the lack of groundnuts (peanuts). It’s a hearty, protein-loaded vegetarian dish with a mellow curry flavor. Eat this stew on its own, with some rice, or over carrot freekeh (which is also a recipe you can find in the Asheville Bee Charmer Cookbook).
2 tablespoons olive oil
1 yellow bell pepper, seeded and chopped into 1/4-inch cubes
1 green bell pepper, seeded and chopped into 1/4-inch cubes
2 medium sweet potatoes, peeled and chopped into 1/4-inch cubes (2-3 cups)
2 tablespoons minced fresh ginger
2 tablespoons Madras curry powder
1 teaspoon kosher salt
1 (15-ounce) can coconut milk
1 (15-ounce) can diced tomatoes
2 cups unsalted or low-sodium vegetable stock
1 tablespoon freshly squeezed lemon juice
2 tablespoons clover honey
3 cups cooked brown lentils
Step 1: In a 6-quart stockpot set over medium-high heat, heat the oil until it’s hot but not yet smoking. Add the yellow and green bell peppers and sauté until they are soft, about 5 minutes.
Step 2: Add the sweet potatoes and sauté for 5 minutes.
Step 3: Stir in the ginger, curry powder, and salt and sauté for 1 minute, or until fragrant.
Step 4: Stir in the coconut milk, diced tomatoes (including juices), vegetable stock, lemon juice, honey, and lentils. Bring the liquid to a boil, then cover the pot, reduce the heat to low, and simmer for 30 minutes, or until the sweet potatoes are fully cooked through and soft.
Serve immediately with your favorite grain.
Recipe Notes: Store leftover stew in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.