One-Pan Roasted Red Pepper & Lentil Stew

A smoky, hearty stew made entirely in one pan. Roasted red peppers, red lentils, and warming spices come together in this easy, flavourful dish, perfect for a comforting meal.

Crop count: 5

Serves: 2-5

For the Stew:

• 1 cup dried red lentils, rinsed
• 2 red bell peppers (fresh to roast)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 can diced tomatoes (400g)
• 2 cups vegetable broth (or 1 vegetable stock cube + water)
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon chili flakes (optional)
• Salt and pepper, to taste
• 1 tablespoon olive oil

For Garnish:

• Fresh parsley, chopped

Roast the Peppers:

1. Preheat the oven to 220°C (425°F).
2. Place the whole red peppers on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until the skins are blistered and charred.
3. Once roasted, remove from the oven, place the peppers in a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes. This helps with peeling.
4. Peel off the charred skin, remove the seeds, and chop the roasted peppers.

1. After roasting the peppers, add the chopped roasted peppers, diced onion, minced garlic, rinsed red lentils, canned diced tomatoes, vegetable broth, smoked paprika, cumin, chili flakes (optional), salt, and pepper into a large pan.
2. Stir everything together, cover the pan, and bring it to a boil.
3. Once boiling, reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.

1. Taste and adjust salt & pepper as needed.
2. Serve hot, garnished with fresh parsley. (Delicious with rice, crusty bread, or a side salad!)