Red Vegetarian Stew
Bursting with vibrant flavors and rich, hearty textures, this Red Vegetarian Stew is the ultimate comfort food for any season. Packed with nutrient-dense red lentils, hearty red kidney beans, and the smoky depth of paprika and cumin, this one-pot wonder is as delicious as it is wholesome. Juicy tomatoes and sweet red bell peppers bring a naturally rich base, while a finishing touch of fresh parsley and zesty lemon juice brightens every spoonful. Perfectly thickened and simmered to perfection in just under an hour, this vegan and gluten-free stew is a meal prep dream, ideal for cozy weeknight dinners or next-day leftovers. Serve it steaming hot alongside crusty bread or over fluffy rice for a truly satisfying dish that’s as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large red onion
- 3 large garlic cloves
- 2 medium red bell peppers
- 5 medium tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup red lentils
- 1 can canned red kidney beans, drained and rinsed
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Finely chop the red onion and garlic cloves. Add them to the pot and sauté for 3–4 minutes until softened and fragrant.
Dice the red bell peppers and tomatoes. Add the peppers to the pot and sauté for another 5 minutes.
Stir in the tomato paste and cook for 2 minutes to develop its flavor.
Add the diced tomatoes, vegetable broth, red lentils, and canned red kidney beans. Stir to combine.
Season with paprika, smoked paprika, ground cumin, chili flakes, salt, and black pepper. Stir well.
Bring the stew to a boil, then reduce the heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the stew thickens.
Remove the pot from heat. Stir in the fresh parsley and lemon juice for a burst of freshness.
Taste and adjust seasoning if necessary. Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5328 mg | 232% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 55.4 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 6474 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
