Quick potato dishes are always a hit! We love this fantastic root vegetable and are always happy to cook a new recipe with it. Just like with our bell pepper potato stew, which stole our hearts immediately with its red lentils and unique fusion spice blend. It’s a quick dish for lunch or after work: Home cooks and veggie lovers alike, what more could you want?
Recipe for Bell Pepper Potato Stew with Red Lentils
Preparing this stew is incredibly easy: Dice potatoes and bell peppers and sautée them with with onions, garlic, and red lentils. Then, add broth, canned tomatoes, and tomato paste. Let everything simmer until the vegetables and lentils are tender and the flavors have melded together. Season the stew with spices, salt, and pepper, and just like that, your delicious dish is ready.
As we mentioned, this dish uses a unique blend of spices from around the Mediterranean and Middle East, including: oregano, Herbes de Provence, curry and cumin. Ergo, this stew comes complete with both a warm and intense flavor. If you don’t like one of the spices from the ingredient list, you can of course omit it or replace it with another one to your liking.
The best thing about bell pepper potato stew is that it can easily be prepared in advance and reheated even days later. So even on busy, packed weekdays, you can have a tasty and nutritious meal on the table without having to spend hours in the kitchen. All in all, our bell pepper potato stew is really the best in show. It’s easy to prepare, incredibly delicious, and perfect for every day, and it’s on the table in 30 minutes.
You can find even more quick recipes for everyday life in our “Quick & Easy” section on Scrumdiddlyumptious. Our instant noodle soup in a jar is magnificent and chicken and rice skillet with vegetables a classic. If you have a little more time on your hands, give our Swiss chard casserole a whirl!
Bell Pepper Potato Stew
Ingredients
- 1 red onion
- 2 garlic cloves
- 1 lb potatoes
- 2 red bell peppers
- 2 tbsp olive oil
- 1 cup red lentils
- 3½ cups vegetable broth
- 1 can (14 oz) canned diced tomatoes
- ¼ cup tomato paste
- 2 tbsp parsley
- 1 tbsp oregano
- 1 tbsp Herbes de Provence
- 2 tbsp paprika
- 1 tsp curry powder
- 1 tsp chili powder
- ⅛ tsp cumin
- ⅛ tsp nutmeg
- salt & pepper
Instructions
- Finely chop the onion and garlic. Wash the potatoes thoroughly and peel them if needed, young potatoes can be eaten with the skin on. Dice the potatoes. Wash and dice the bell peppers.
- Heat the olive oil in a large pot. Sauté the chopped onion and garlic until translucent and fragrant.
- Add the diced bell peppers, potatoes, and lentils, then briefly sauté them.
- Pour in the vegetable broth, diced tomatoes, and tomato paste. Season the stew with the spices, salt, and pepper to taste, and stir well.
- Simmer the stew for 20-30 minutes, or until the potatoes and lentils are tender. Taste and adjust seasoning if necessary.
- Serve the stew hot, garnished with freshly chopped parsley.