West African Peanut Soup

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 Bell pepper, red or yellow
• 4 cloves garlic, minced
• 1 celery stalk, finely diced
• 1/4 cup ginger root, peeled and finely diced or minced
• 1-1/4 cups sweet potato, small, peeled and finely diced
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cayenne powder
• 1 tablespoon celery salt
• 1 teaspoon cinnamon powder
• 1-1/4 cups creamy peanut butter
• 14 ounces diced tomatoes
• 14 ounces crushed tomatoes
• 3-1/2 cups chicken broth
• 1 cup coconut milk
• 1 cup lentils, cooked
• 1 cup rice, cooked

1. Combine first 12 ingredients in a stock pot and cook on medium until everything is soft, about 10 minutes
2. Add peanut butter and cook for 3-5 minutes, constantly stirring.
3. Add tomatoes, chicken broth and coconut milk and simmer for 20 minutes.
4. Puree using either immersion blender in pot or transfer to food processor and then return to pot.
5. Add lentils and rice and simmer for 15 more minutes until thicken to desired thickness (should be fairly thick).
6. If at any time it gets too thick add a bit more water.

olive oil, onion, bell pepper, garlic, celery stalk, ginger root, sweet potato, black pepper, red pepper, cayenne powder, celery salt, cinnamon powder, peanut butter, tomatoes, tomatoes, chicken broth, coconut milk, lentils, rice

Taken from www.epicurious.com/recipes/member/views/west-african-peanut-soup-583ba482b80c02a24264c198 (may not work)