Lentil and Sweet Pepper Stew
Lentil and Sweet Pepper Stew is packed with much more flavor than your average vegetarian dinner recipe. The combination of sweet red peppers, crunchy celery and hearty lentils will fill you up without adding extra inches to your waistline. It's comforting, wholesome and excellent to prepare on a chilly day. It doesn't take very long to make, which makes this an excellent weeknight dinner option for you and the family. It's so tasty that even the meat-eaters in your household will go crazy over this dish.
Preparation Time20 min
Cooking Time20 min
Ingredients
- 1 cup lentils
- 1 parsley sprig, chopped
- 1/2 bay leaf
- 1 cup vegetable broth
- 10 whole black peppercorns
- 2 tablespoons extra-virgin olive oil
- 1/4 cup finely diced red bell pepper
- 1/8 cup finely diced carrot
- 1/8 cup finely diced celery
- 1/8 cup finely chopped onion
- 1 garlic clove, chopped
Instructions
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Simmer lentils with parsley, bay leaf, and broth in a Swiss Diamond square saute pan, uncovered, until tender, 20 to 30 minutes. Remove into a dish and discard bay leaf.
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While lentils are cooking, coarsely grind peppercorns using a mortar and pestle or electric coffee/spice grinder. Grinding the peppercorns immediately before using adds a depth of flavor to the stew. QUICK TIP: If you dont have these grinding tools at home, place the peppercorns in a shallow coffee cup and use a heavy glass spice bottle or the end of a rolling pin to crush them! (via Americas Test Kitchen).
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After the lentils are removed, heat 1 tablespoon oil in the saute pan over medium heat. When the oil is hot but not smoking, add the bell pepper and cook, stirring, until golden, about 5 minutes. Add spices and cook, stirring, 1 minute. Add carrot, celery, onion, garlic, and remaining tablespoon of oil and cook, stirring, until carrot is tender, about 8 minutes. Stir in lentil mixture. Add water or vegetable broth as needed to reach desired consistency. Heat until warmed through and serve immediately.
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