Finely chop your onion and sweet potato ( into 1/2 inch size chunks).
Heat 1 tablespoon of oil in a large pot or Dutch oven (on medium to medium-high heat on stove), and add onion, sweet potatoes, and lentils. Saute for just 3-5 minutes, stirring frequently.
Add 4 cups of vegetable broth, a can of fire-roasted diced tomatoes, chickpeas, peanut butter, cumin, curry powder, cinnamon, and turmeric to your pot.
Turn down heat to a medium simmer, cover, and let it go for about 15 minutes, stirring every 4-5 minutes.
Add 1 cup of coconut milk (canned) to your stew, and stir.
Roughly chop your greens into bite-sized pieces. For this stew, you can use almost any green available to you in your fridge (aside from lettuce). Spinach, kale, collards, or Swiss chard would work equally well in this dish. I am using spinach in the photos above. Place chopped greens in your pot of stew, and give it a quick stir.
Finely chop your cilantro and peanuts, saving some for garnish. Place the rest of your chopped cilantro and peanuts into your pot of stew, and stir.
Taste your stew for proper salt and lemon juice amounts. If stew tastes bland, add a few teaspoons of lemon juice along with a sprinkle of salt. Taste again, and repeat as necessary. The amount of salt needed for this recipe varies significantly based on the type of vegetable broth you use, so don't be afraid to taste and adjust.
Serve stew hot over brown rice, or alone as a soup. Add a little extra water or broth if necessary if you prefer a soup texture.