Red Lentil Groundnut Stew

• 80 g dry red lentils, rinsed — Dry red lentils
• 24 g natural peanut butter — Natural peanut butter
• 200 g canned pumpkin — No-salt-added canned pumpkin
• 160 g canned tomatoes — No-salt-added canned tomatoes
• 60 g light coconut milk — Canned light coconut milk
• 100 g red pepper, diced — Raw red bell pepper
• 50 g baby spinach — Raw baby spinach
• 70 g onion, diced — Raw yellow onion
• 6 g ginger, grated — Raw ginger root
• 4 g suya spice — Peanut suya spice blend
• 18 g lime juice — Fresh lime juice
• 0.5 g fine salt — Fine salt

Method

1. 1Measure ingredients: Whisk the groundnut baseMeasure peanut butter, pumpkin, no salt tomatoes, light coconut milk, and ginger using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the groundnut baseWhisk peanut butter, pumpkin, tomatoes, coconut milk, ginger, suya spice, salt, and 300 g water directly in the slow-cooker insert until completely smooth.1 min 30 secLook for: The orange base is uniform with no peanut streaks.Safety: Declare peanut and place the slow cooker on a dry heat-safe surface.
3. 3Measure ingredients: Load the lentilsMeasure dry red lentils, peanut butter, pumpkin, no salt tomatoes, and light coconut milk using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Load the lentilsStir in rinsed lentils, red pepper, and onion until every lentil is submerged.1 minLook for: Lentils and vegetables are evenly dispersed with none stuck above the liquid.Safety: Rinse lentils and use an undamaged slow-cooker insert.
5. 5Slow-cook the stewCover, making sure the lid or cover is fully secure.Look for: The slow-cook the stew stage is complete and ready for the next action.
6. 6Cook on high for 3 hours 30 minutesCook on high for 3 hours 30 minutes without lifting the lid during the first 3 hours.210 minLook for: Lentils have collapsed and the groundnut broth coats a spoon.Safety: Avoid escaping steam and keep the lid closed.
7. 7Wilt and finishStir in spinach, cover for 10 minutes until the center returns to 165°F.10 min · 165°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Verify the center reaches 165°F and refrigerate within 2 hours.
8. 8Add all limeAdd all lime and rest uncovered for 5 minutes.5 minLook for: Spinach is fully wilted and the stew mounds softly without a watery edge.