Wednesday, August 29, 2012

Roasted Red Pepper Lentil Stew

I am still not entirely clear on the difference between a stew and a soup, but stew sounds more appetizing and hearty so that is what I am calling this.

The stew is filling and savory. Roasting the red pepper is totally worth the extra time, their flavor is fantastic.

Roasted Red Pepper Lentil Stew
4 red bell peppers
2 green bell peppers
1 onion
1 lb carrots, chopped
2 16 oz bags red lentils
3 T chopped garlic
2-4 T hungarian smoked paprika
2 t cumin
2 t coriander
1 t cayenne pepper
1 1/2 T salt
2 cups chicken or vegetable stock
8 cups or more water

Cut the bell peppers in half and clean them out (take out the seeds). Lay them, cut side down, on a lightly greased cookie sheet. Roast in the oven on the top rack on the broil setting for 5-10 minutes until the skin of the peppers has blackened. Place the peppers immediately into a bag and set aside to cool.

Meanwhile saute the onion on medium high heat with a little oil for about 7 minutes or until slightly browned and translucent.

Put chopped carrots, lentils, spices, chicken stock, and water into a large pot and bring to a boil.

While waiting for the lentils to boil skin the now cooled bell peppers and chop them up. Add the peppers and the onion to the stew and simmer over medium-low heat until the lentils are tender and mushy (about 20-30 minutes).

Serves 10-14

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