Peanut sweet potato lentil stew

Instructions

1. 01

   Boil 1 1/2 pounds sweet potatoes, cut into cubes in salted water until easily pierced, 12 to 16 minutes, then drain well and keep warm. Meanwhile, heat 1 tablespoon olive oil in a Dutch oven or deep skillet over medium-high.

2. 02

   Combine 1/2 cup natural peanut butter, 4 cups low-sodium vegetable broth, 1 teaspoon smoked paprika into a smooth sauce. Pat 1 1/2 cups dried red lentils, rinsed dry, then season with half of 1 teaspoon kosher salt and black pepper. Cook the main ingredient until browned or aromatic, 4 to 6 minutes. Add 1 can (14.5 ounces) diced tomatoes and 5 ounces baby spinach and the remaining 1 tablespoon olive oil; cook 3 minutes.

3. 03

   Stir in the sauce and 1 cup water unless broth is already listed. Simmer gently, partially covered, until the lentils have softened and the sweet potatoes are tender, stirring occasionally and thinning with water if needed.

4. 04

   Season with the remaining salt and pepper. Spoon Peanut sweet potato lentil stew over or alongside the prepared base. Finish with 1/2 cup fresh cilantro leaves.