Kosher Spiced Lentil Stew Recipe

About this recipe

A hearty and flavorful lentil stew, perfect for a satisfying dinner. This kosher-friendly dish is packed with spices, vegetables, and creamy almond butter for a comforting meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 400G Petti 100% Italian Chopped Tomatoes
• 2 Kg Natco Red Lentils (Masoor Dal) 2 Kg
• - Potts Vegetable Stock Can
• - Whole Earth Smooth Peanut Butter
• 640G Birds Eye Supersweet Sweetcorn
• - Chilli Powder Rajah
• - Mccormick Cumin Powder

Instructions

1. 1. Peel and dice the 2 onions into small chunks. Chop the 2 red bell peppers and remove the seeds. Mince the 2 cloves of garlic. Place all the chopped vegetables in a slow cooker.
2. 2. Open the 400 g can of tomatoes and the 400 g can of sweetcorn, and add them to the slow cooker. Rinse and add 200 g of red lentils.
3. 3. Add 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 liter of vegetable stock to the slow cooker. Stir everything together to combine.
4. 4. Cook on medium heat for 4-5 hours or on low heat for 8-9 hours, stirring occasionally to prevent sticking.
5. 5. One hour before the cooking time is complete, add 250 g of peanut butter to the slow cooker and stir well to incorporate.
6. 6. Once the stew is cooked, blend it partially or fully if desired for a smoother texture. Serve hot, garnished with fresh parsley.