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African Inspired Vegetarian Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils

Name: African Inspired Vegetarian Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils
Prep time: 15 min
Cook time: 30 min
Cuisine: Vegetarian
Ingredients: 1 cup peanut butter; 1 medium yellow onion, chopped in small pieces; 1 T Ancho chile powder; 1 T minced garlic; 1 tsp. ground cumin; 1 tsp. New Mexico chile powder; 1 tsp. Aleppo pepper; 1/2 cup uncooked brown lentils; 1/4 cup sliced green onion; 1/4 cup uncooked brown rice; 2 14 oz. can diced tomatoes with juice; 2 red bell peppers, seeds removed and chopped into 1/2 inch pieces; 8 cups vegetable stock

Category
Soup
Cusine
Vegetarian

What do you need?

How to make?

Ingredients

1 medium yellow onion, chopped in small pieces

1/4 cup sliced green onion

2 red bell peppers, seeds removed and chopped into 1/2 inch pieces

1 T minced garlic

2 14 oz. can diced tomatoes with juice

8 cups vegetable stock

1 tsp. ground cumin

1 T Ancho chile powder

1 tsp. New Mexico chile powder

1 tsp. Aleppo pepper

1/2 cup uncooked brown lentils

1/4 cup uncooked brown rice

1 cup peanut butter

Directions

Chop onions, green onion, bell peppers, and garlic and place in crockpot. Add canned tomatoes with juice, chicken and beef stock, ground cumin, Ancho chile powder, New Mexico chile powder, Aleppo pepper, lentils, and brown rice. Cook on high for about 4 hours or on low for about 8 hours. After 4 hours or 8 hours , reduce heat to low and stir in peanut butter. Cook about one more hours. Serve hot. This soup freezes well, and it’s great to have on hand for those spring days that suddenly feel like winter.