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.