Lentil Pepper Stew
Healthy, hearty, flavorful, and oh so delicious!
Servings 8 people
Calories 238kcal
Equipment
- Dutch Oven or other soup pot
Ingredients
- 1 1/2 cups brown lentils cooked, or 14 oz can drained
- 1 1/2 cups white beans cooked, or 14 oz can drained
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 orange bell pepper
- 2 anaheim peppers
- 2 poblanos
- 1/2 jalapeno
- 1 lb roma tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/4 teaspoon cayenne
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable stock
Instructions
- Roast Peppers: Heat the oven to 425℉. Line a baking tray with foil. Halve the tomatoes and the pepers. Remove the seeds from the peppers and add the tomatoes and peppers cut side down on the foil.
- Roast: Roast the vegetables for 30 minutes. Remove from oven and let cool.
- Saute: Add olive to a dutch oven or soup pot and heat on medium. Add onion and garlic and saute for 2 minutes until the onions are transluscent. Add the spices and tomato paste and stir well, toasting the spices for 1 minute.
- Peel and Chop: Meanwhile, gently removing the skin from the tomatoes and peppers. Chop them into 1-2 inch peices and add to the dutch oven. Add the tomatoes with any juices that escape while chopping. Stir and let saute for 1-2 minutes.
- Simmer: Add lentils, beans, and stock. Bring temperature up to medium high and bring soup to a boil and then lower to a simmer. Let simmer for 10 minutes.
- Garnish and Serve: Serve with crumbed feta and fresh cilantro (or feta and parsley or tortilla chips, or crusty baguette slices or soft rolls!), and enjoy!
Notes
Spice Level
As written, this recipe has a little bit of a kick, but that can be adjusted to be less spicy by omitting or reducing the cayenne or by ensuring that all of the seeds are removed from the jalapeno. To give it even more kick, keep in some of those jalapeno seeds!
Storage
Fridge: Store in an airtight container in the fridge for up to 1 week.
Freezer: Store in a freezer safe container for up to 3 months.
Nutrition
Calories: 238kcal | Carbohydrates: 41g | Protein: 14g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1003mg | Potassium: 874mg | Fiber: 16g | Sugar: 7g | Vitamin A: 2153IU | Vitamin C: 76mg | Calcium: 76mg | Iron: 5mg
