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How to Make Smoky Roasted Red Pepper and Lentil Stew

This Smoky Roasted Red Pepper and Lentil Stew is a flavorful and satisfying vegetarian dish that's both healthy and comforting. The sweetness of roasted red peppers perfectly complements the earthy lentils, creating a rich and complex flavor profile. It's an ideal meal for cozy nights in or for meal prepping throughout the week.

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Recipe Details

Prep Time

15 minutes

Cook Time

1 hour

Servings

4-6

Difficulty

Intermediate

Simple Summary

This hearty Roasted Red Pepper and Lentil Stew combines smoky roasted peppers with protein-packed lentils for a comforting, nutritious meal that's perfect for chilly evenings.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Servings: 4-6
  • Difficulty: Intermediate

Ingredients

  • 2 large red bell peppers
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 cup dried green or brown lentils, rinsed and picked over
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cups baby spinach
  • 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). Place the whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered.

  2. Remove peppers from the oven and place them in a bowl. Cover with plastic wrap and let steam for 10 minutes. Once cool enough to handle, peel off the skin, remove seeds, and roughly chop the peppers.

  3. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent.

  4. Add minced garlic, smoked paprika, cumin, and thyme. Cook for another minute until fragrant.

  5. Stir in the lentils, diced tomatoes (with their juice), chopped roasted peppers, and vegetable broth. Bring to a boil, then reduce heat and simmer, partially covered, for 25-30 minutes or until lentils are tender.

  6. Add baby spinach and stir until wilted, about 2 minutes.

  7. Season with salt and pepper to taste. Stir in fresh lemon juice.

  8. Remove from heat and let stand for 5 minutes before serving.

  9. Garnish with chopped fresh parsley and serve hot.

Chef's Notes

  • For a smoother stew, blend half of the mixture with an immersion blender before adding the spinach.
  • To make this recipe spicier, add a pinch of red pepper flakes or a diced jalapeño with the onions.
  • Leftovers 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, add a can of drained and rinsed chickpeas along with the lentils.
  • Use fire-roasted diced tomatoes for an extra layer of smoky flavor.

Nutritional Info

Per serving (based on 6 servings): Approximately 220 calories, 12g protein, 35g carbohydrates, 5g fat. This stew is high in fiber, vitamins A and C, and iron. It's also a good source of plant-based protein and complex carbohydrates.

Serving Suggestions

  • Serve with crusty whole grain bread or warm pita 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.
  • For a heartier option, serve over brown rice or quinoa.
  • Garnish with additional fresh herbs like cilantro or mint for a bright finish.