Spicy Peanut Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A creamy, aromatic vegetarian stew with peanut butter, red onion, and warm spices for a comforting bowl of nourishment. This west african-inspired soups (vegetarian) ready in about 60 minutes pairs dried lentils, peanut butter, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried lentils
• 2 tbsp peanut butter
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 tbsp tomato paste
• 14 oz can coconut milk
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp peppercorns

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, 2 minced garlic cloves, and sauté for 3-4 minutes until golden.
2. Step 2: Stir in 1 tbsp tomato paste and cook for 1 minute until fragrant. Add 1 cup lentils, 4 cups vegetable broth, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp peppercorns. Bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
4. Step 4: Stir in 2 tbsp peanut butter and 14 oz coconut milk. Cook for 5 minutes until the soup thickens and coats the back of a spoon.
5. Step 5: Adjust salt and serve with fresh cilantro or lemon wedges.