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Lunch recipe · from the recipe book

Smoky Roasted Pepper Red Lentil and Chickpea Stew

A thick, smoky-sweet stew of silky red lentils and tender chickpeas in a roasted red pepper base, brightened with lemon and fresh parsley.

Smoky Roasted Pepper Red Lentil and Chickpea Stew

Ingredients

  • 4 medium480 gRed bell pepperhalved and seeded
  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium122 gCarrotsdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1 tbsp7 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • ½ tsp1 gCrushed red pepper
  • 1 cup200 gRed lentils, dryrinsed
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 14 oz400 gDiced tomatoes, canned
  • 3¼ cups720 gVegetable broth
  • 4 cups loosely packed120 gBaby spinach
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Heat the oven to 450°F (230°C). Toss the red bell pepper halves with one third of the olive oil and lay them cut side down on a lined baking sheet.
  2. Roast the peppers for 25 to 30 minutes, until the skins blister and char. Cover them with a bowl for 10 minutes, then peel off the skins and chop the flesh.
  3. While the peppers roast, heat the remaining two thirds of the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 8 minutes until soft.
  4. Stir in the garlic, tomato paste, smoked paprika, cumin and red pepper flakes and cook for 1 minute until fragrant.
  5. Add the red lentils, chickpeas, diced tomatoes and vegetable broth. Bring to a boil, then lower to a simmer and cook for 15 minutes, stirring now and then.
  6. Stir in the chopped roasted peppers and simmer 10 minutes more, until the lentils break down and the stew thickens.
  7. Stir in the spinach until wilted, then season with the salt, black pepper and lemon juice.
  8. Ladle into bowls and top with the parsley and feta.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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

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