Lentil vegetable stew in peanut sauce

Packed full of veggies and lentils, this stew has a wonderful aromatic peanut sauce. Serve with rice and a spoonful of plain yoghurt.


  • 2 Tbsp oil
  • 2 cups chopped onions
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, minced
  • 1 Tbsp minced ginger
  • 3 cups white potato, cut into 2.5 cm cubes
  • 2 cups chopped green cabbage
  • 1 medium zucchini, chopped
  • 1 cup split red lentils
  • 5 cups tomato juice
  • 1  can diced tomatoes, undrained
  • 1 cup water
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 3/4 cup peanut butter
  • 1/2 cup chopped coriander, plus more for garnish


Put a lidded fry pan on medium heat and sauté the onions in oil for 5 minutes, or until the onions are transparent.

Add garlic, jalapeno pepper, and ginger. Sauté for an additional 2 minutes.

Add potatoes, cabbage, zucchini, lentils, tomato juice, tomatoes, water, salt, sugar, and pepper.

Put on low heat and place the lid on top, cook for 15-20 minutes until the veggies are tender and the sauce has thickened.

Stir in peanut butter and coriander. Heat for 2-3 minutes. Season to taste with salt and pepper. Garnish with more coriander and serve.