Step 1

Heat oil in Dutch oven or large pot over medium heat. Add the onions and season with salt and ground black pepper. Saute for a couple of minutes until the onions are translucent.

Step 2

Stir in the sweet potatoes and mix. Cover the pot and let the sweet potatoes cook for a couple of minutes. Add the bell peppers and carrots to the pot and mix well. Let the veggies cook, stirring occasionally, until the sweet potatoes and carrots are almost tender.

Step 3

Add the tomato puree to the pot and mix well. Stir in the lentils and add two cups vegetable stock or water.

Step 4

Stir in the spices and herbs: sage, oregano, marjoram, red pepper flakes and curry powder. Mix well and bring to a boil.

Step 5

Add the peanut butter to the pot and mix it in until it has dissolved into the stew. Bring the stew back to a boil, turn heat to simmer, cover the pot and cook until all the vegetables are tender, about 10 minutes.

Step 6

Stir in the soy sauce and mix well. Add salt if needed. Garnish with the optional scallions or cilantro and serve hot.