Peanut Stew with Sweet Potatoes & Collards

From the kitchen of: DigIn with Marchie                                     Servings: 8

1 small onion, diced
1 green pepper, chopped
1 Tablespoon minced fresh garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced ginger
¬Ĺ teaspoon chili powder
1 teaspoon ground red chipotle Рor Р1 teaspoon crushed red pepper
2 medium sweet potatoes, peeled and diced
1 cup red lentils
3 cups low sodium vegetable broth
1 14.5- ounce can diced tomatoes
1 cup peanut butter
1 bunch collard greens, stems removed and roughly chopped
1/3 cup crushed peanuts and chopped cilantro, for topping

In a large pot, warm olive oil over medium heat.
Stir in onion, salt, and pepper, and let cook 5 to 8 minutes until onions are fragrant and translucent. Add ginger, garlic, and crushed red pepper and stir. Let cook about 30 seconds to 1 minute. Add sweet potatoes, stir to coat evenly.
Pour in lentils, broth, tomatoes, and peanut butter. Stir to combine and ensure there is enough liquid to cover the sweet potatoes.
Bring to a boil, then cover and reduce heat. Simmer 30 to 40 minutes until sweet potatoes are tender.
Stir in collard greens and let cook until wilted, about 5 to 8 minutes.

Serve stand alone or over brown rice or quinoa. Top crushed peanuts and cilantro.