Groundnut Stew

2 tsp coriander seed
1 tsp ground ginger
1 tsp mild paprika
1/2 tsp red pepper flakes
1 tbsp vegetable oil
1 tbsp minced ginger
2 cloves garlic, minced
1 tsp dried minced onion
1 15-oz. can diced tomatoes
1 cup natural peanut butter
4 cups vegetable stock
3/4 cup green lentils
2 medium carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 1/4 tsp salt

Juice from 1/4 medium lemon

In a spice grinder, grind together the coriander, ginger, paprika, and red pepper. Heat the oil in a large pot over medium heat and add the ginger, garlic, dried onion, and spice mixture. Cook for one minute, then add the tomatoes and peanut butter and stir to combine. Stir in the vegetable stock, then add in the lentils, carrots, and bell pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Stir in the salt and lemon juice, cook for another 2 minutes, then add additional salt to taste. If a thicker stew is desired, briefly puree the stew with an immersion blender.