Lentil Stew with Bell Peppers
A vibrant, hearty Lentil Stew with Bell Peppers packed with earthy lentils, colorful peppers, and aromatic herbs—vegan, wholesome, and bursting with fresh flavor.
Ingredients
- 1 ½ cups dried brown or green lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 red bell peppers chopped
- 1 yellow bell pepper chopped
- 2 carrots sliced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of ½ lemon optional for brightness
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and golden, about 5 minutes.
- Add garlic, carrots, and bell peppers. Stir for 5 minutes until veggies soften and look beautifully colorful.
- Add lentils, tomatoes, broth, thyme, cumin, paprika, salt, and pepper. Stir like you’re stirring your way to greatness.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils are tender and stew thickens.
- Add lemon juice for freshness and sprinkle parsley for garnish.
- Serve warm with bread, rice, or smug satisfaction in your cooking skills.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 47 g
- Fiber: 14 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 29%
- Folate: 33%
- Vitamin A: 45%
- Vitamin C: 50%
- Magnesium: 20%
Additional Notes / Tips
- Use mixed bell peppers for color and extra sweetness.
- Add a pinch of chili flakes for a subtle kick.
- Want creaminess? Stir in coconut milk before serving—it’s heavenly.
- Leftovers taste even better the next day—because flavors like to get cozy overnight.
- Pair with warm flatbread or quinoa and bask in your domestic goddess energy.