Warm Peanut Veggies & Slow-Cooked Lentil Stew

Warm Peanut Veggies & Slow-Cooked Lentil Stew

Warm Peanut Veggies

Here’s a great way to dress up some winter veggies. This recipe is an easy, crowd-pleasing side dish to bring to a dinner party; just add chicken breast or tofu and it works as a substantial lunch too.

Ingredients:
Serves 4-5
1 bunch broccolini
2-3 large carrots
1/4 small red onion
1 garlic clove, pressed or minced finely
1/3 cup peanut butter (smooth and creamy are both fine)
3 Tbs. fresh-squeezed lemon juice
2 tsp. honey
3 Tbs. warm water
2 Tbs. olive oil
1/2 tsp. sea salt
Toasted, chopped peanuts
Minced cilantro for garnish

1) Cut the onion into thin half moons and put in a serving bowl.
2) Cut carrots in to 1.5-inch matchsticks. Chop the ends off the broccolini, discard, and separate stems from heads. In a large pot of boiling water, blanch the carrots for 3-4 minutes, or until barely soft. Remove from water with a slotted spoon and add to serving bowl on top of onions (which will lightly steam them). Do the same with the broccoli: lightly sauté or blanch for 1-2 minutes, remove from water, add to serving bowl, and cover.
3) For the sauce, combine garlic, peanut butter, lemon juice, honey, water, olive oil, and salt in a bowl or small container. Work the ingredients together with a spoon until all is incorporated and creamy. Add more water if necessary
4) Toss veggies with a generous amount of peanut sauce, top with toasted peanuts and cilantro, and serve warm.

Slow-Cooked Lentil Stew

Ingredients:
2 cups dried lentils, rinsed
½ medium onion, diced
2 large carrots, chopped into bite-size pieces
2 celery sticks, chopped into bite-size pieces
1 small sweet potato, cubed
5 leaves kale, de-stemmed, washed and chopped coarsely
1 leek, cut into ¼-inch rings (white and light green parts only)
3 garlic cloves, minced
2 bay leaves
1 tsp. fresh thyme, minced
1 tsp. fresh rosemary, minced
28 oz. can of stewed diced tomatoes (with liquid)
3 cups water or broth
Juice of 1 lemon

Place all ingredients in crock pot and cook on low for 6 hours. Serve on it’s own or over brown rice, farro, or barley. Optional: Add a teaspoon of sour cream or plain Greek yogurt to each serving.

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