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How to Make Smoky Roasted Red Pepper and Lentil Stew

This Smoky Roasted Red Pepper and Lentil Stew is a warming, flavorful dish that's perfect for chilly evenings. Packed with protein-rich lentils and sweet roasted red peppers, it's a nutritious and satisfying meal that's easy to prepare. The smoky undertones and rich texture make it a crowd-pleaser for both vegetarians and meat-eaters alike.

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Recipe Details

Prep Time

15 minutes

Cook Time

60 minutes

Servings

6

Difficulty

Intermediate

Simple Summary

This hearty Roasted Red Pepper and Lentil Stew combines smoky roasted peppers with protein-packed lentils for a comforting and nutritious meal. It's a perfect blend of flavors and textures that's both satisfying and easy to prepare.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

  • 2 cups dried brown lentils, rinsed and drained
  • 3 large red bell peppers
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 (14.5 oz) can diced tomatoes
  • 6 cups vegetable broth
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat the oven to 450°F (230°C).

  2. Place the whole red bell peppers on a baking sheet and roast in the oven for about 25-30 minutes, turning occasionally, until the skin is charred and blistered.

  3. Remove peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes.

  4. While the peppers are cooling, heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.

  5. Add smoked paprika, cumin, thyme, and bay leaf to the pot. Stir and cook for another minute until fragrant.

  6. Peel the skin off the roasted peppers, remove seeds, and roughly chop. Add to the pot along with the lentils, diced tomatoes, and vegetable broth.

  7. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.

  8. Season with salt and pepper to taste. Remove the bay leaf.

  9. Stir in lemon juice and chopped parsley just before serving.

Chef's Notes

  • For a smoother consistency, you can blend half of the stew and return it to the pot.
  • To make this stew spicier, add a pinch of red pepper flakes or a diced jalapeño with the vegetables.
  • This stew can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
  • For a protein boost, you can add diced chicken or sausage when sautéing the vegetables.

Nutritional Info

Per serving (approximate):

  • Calories: 280
  • Protein: 15g
  • Fiber: 12g
  • Iron: 20% DV
  • Vitamin C: 120% DV This stew is high in plant-based protein, fiber, and antioxidants from the lentils and vegetables. It's also a good source of iron and vitamin C.

Serving Suggestions

  • Serve this stew with a slice of crusty whole grain bread for dipping.
  • Top with a dollop of Greek yogurt or a sprinkle of crumbled feta cheese for added creaminess.
  • Pair with a simple green salad dressed with lemon vinaigrette for a complete meal.
  • This stew is perfect for meal prep and tastes even better the next day as flavors meld.