Paprika Courtyard · Main dishes

Lentil, Pepper & Potato Stew

Name: Lentil, Pepper & Potato Stew
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g Canned lentils drained; 2 whole Red bell peppers; 400 g Potatoes; 1 whole Onion; 3 cloves Garlic; 400 g Canned crushed tomatoes; 600 ml Vegetable stock; 2 tbsp Olive oil; 1.5 tsp Smoked paprika; 1 tsp Ground cumin; 1 whole Bay leaves; 1 tbsp Red wine vinegar; 10 g Parsley; 0.5 tsp Salt; 0.5 tsp Black pepper

A hearty vegetarian pot of lentils, soft peppers and potato with cumin and smoked paprika. Canned lentils keep it within a weeknight.

50 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned lentils drained600 g
Red bell peppers2 whole
Potatoes400 g
Onion1 whole
Garlic3 cloves
Canned crushed tomatoes400 g
Vegetable stock600 ml
Olive oil2 tbsp
Smoked paprika1.5 tsp
Ground cumin1 tsp
Bay leaves1 whole
Red wine vinegar1 tbsp
Parsley10 g
Salt0.5 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check vegetable-stock labels for wheat, soy, celery and other allergens.

Method

Prepare the vegetables

Drain and rinse the canned lentils and weigh 600 g after draining. Dice the onion, seed and cut the peppers into 2 cm pieces, and mince the garlic. Scrub the potatoes and cut into 1.5 cm cubes. Chop the parsley.

Soften and season

Warm the oil in a large saucepan over medium heat. Cook the onion and peppers for 7–8 minutes, stirring regularly. Add the garlic, paprika and cumin and stir for 30 seconds. Add the potatoes, stock, bay leaf, salt and pepper. Bring to a simmer and partly cover.

Tenderize the potatoes

Simmer for 15–18 minutes, until a knife slides easily into the potato cubes. Add the crushed tomatoes and lentils and simmer uncovered for 8–10 minutes, stirring occasionally, until the stew is hot and thick enough to sit generously on a spoon.

Finish the pot

Remove the bay leaf. Lightly crush a few potato cubes against the side of the pan if you want a thicker stew. Stir in the vinegar and most of the parsley. Divide among four bowls and scatter the remaining parsley over the top.

Cook the potatoes until tender before adding the tomato. The acidic sauce can slow their softening.

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