Lentil peanut butter stew - vegan recipe

Cook 1 cup dried lentils in 3 cups water for 20 minutes until tender.
Drain.

Set aside. 

In a pot heat up 1 cup veggie broth & 2 cups water. 

Add in 1 diced onion, 3 stalks of celery chopped and 3 large potatoes (previously steamed and cubed) 

Bring to a low boil. 

Stir in 1 TBSP peanut butter. Mix well. 

Add in 1 cup of coconut milk.

Add 1/3 cup tomato sauce. 

Stir well. 

Slowly blend in 1 cup of Bob's Red Mill garbanzo bean flour.

Add in the lentils and 1 package fresh baby spinach. 

Cook on low heat for 10 minutes. 

Served over rice with chopped cilantro in the picture posted above.