Lentil Stew with Bell Peppers Recipe
Lentil stew with bell peppers is basically comfort food disguised as colorful glamour. Those peppers don’t just sit pretty—they bring sweet, smoky flair.
Add earthy lentils, rich tomatoes, garlic, and spices, and suddenly you’ve got a pot of hearty, healthy drama worth every bite.
This stew doesn’t whisper “diet food.” It shouts “delicious, filling, and nobody’s leaving the table hungry, darling.”
It’s vegan, vibrant, and bold—perfect for nights you want warmth without fuss, with peppers that practically beg for compliments.
Lentil Stew with Bell Peppers Recipe
A rich, hearty vegan stew featuring lentils and bell peppers, simmered with spices and vegetables for a bold, colorful dinner.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Bell peppers – 3 red, yellow, green, chopped
- Carrots – 2 diced
- Celery – 2 stalks diced
- Green lentils – 1 cup rinsed
- Tomatoes – 2 cups chopped
- Vegetable broth – 6 cups
- Bay leaf – 1
- Paprika – 1 tsp
- Cumin – 1 tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a large pot.
- Add onion, garlic, carrots, celery, and bell peppers. Sauté 7 minutes.
- Stir in paprika, cumin, salt, and pepper.
- Add lentils, tomatoes, and broth. Bring to boil.
- Reduce heat and simmer for 40 minutes.
- Remove bay leaf, garnish with parsley, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 315
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 14 g
- Protein: 16 g
Vitamins & Minerals (per serving)
- Vitamin A: 38%
- Vitamin C: 62%
- Iron: 30%
- Folate: 34%
- Potassium: 28%
Additional Notes
- Roast the bell peppers before adding for deeper flavor.
- A squeeze of lemon at the end brightens the stew.
- Leftovers taste even better reheated, so make a big batch.
