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Paprika potato stew served in a pan. A spoon is in the food, a slice of bread is next to it.

Bell Pepper Potato Stew

Vanessa
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Cook Time 30 minutes
Total Time 30 minutes
Servings 4

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.