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Dinner recipe · from the recipe book

Roasted Red Pepper Chickpea and Lentil Braise

Sweet charred peppers melt into a smoky, cumin-scented tomato braise with tender chickpeas and brown lentils, finished with lemon, parsley and salty feta.

Roasted Red Pepper Chickpea and Lentil Braise

Ingredients

  • 4 medium476 gRed bell pepperhalved, seeded and cut into wide strips
  • 2 tbsp30 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 5 cloves15 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 2 tsp2 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¾ cup150 gBrown or green lentils, dryrinsed and picked over
  • 14 oz400 gDiced tomatoes, canned
  • 2½ cups600 gWater
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ lemon, juiced24 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Heat the oven to 450°F (230°C).
  2. Toss the bell pepper strips with one third of the olive oil on a lined baking sheet and roast 20 to 25 minutes, until soft and charred at the edges; set aside.
  3. While the peppers roast, warm the remaining two thirds of the olive oil in a Dutch oven over medium heat. Add the onion and cook 6 to 8 minutes until soft and golden.
  4. Stir in the garlic, tomato paste, paprika, cumin, oregano and red pepper flakes and cook 1 to 2 minutes until fragrant and the paste darkens.
  5. Add the lentils, tomatoes with their juice and the water. Bring to a boil, then cover and simmer gently 20 minutes.
  6. Roughly chop half of the roasted peppers and stir them in with the chickpeas; mash a few chickpeas against the pot to thicken. Simmer uncovered 10 to 15 minutes more, until the lentils are tender and the braise is thick.
  7. Slice the remaining half of the roasted peppers into ribbons and fold them in. Season with the salt and black pepper, then stir in the lemon juice.
  8. Ladle into bowls and top with the parsley and feta.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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