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Ingredients
Method
- 300 g green or brown lentils, rinsed
- 3 red capsicums
- 400 g tin crushed tomatoes
- 1 brown onion, diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 500 ml vegetable stock
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- Fresh flat-leaf parsley
- Crusty bread to serve
- Salt and pepper
- Char capsicums directly over a gas flame or under a hot grill until blackened all over. Place in a covered bowl for 15 minutes. Peel, deseed and roughly chop. Heat olive oil in a large heavy pot over medium heat. Cook onion for 8 minutes until softened. Add garlic and spices, stir for 1 minute.
- Add lentils, crushed tomatoes, roasted capsicum and stock. Bring to a boil, then reduce to a steady simmer. Cook for 30 minutes until lentils are completely tender.
- Add sherry vinegar and season well. If the stew is very thick, loosen with a little water. Taste and adjust. Ladle into deep bowls, scatter with fresh parsley and serve with crusty bread.
65 mins
4-5 serving
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