Spicy Lentil and Bean Stew with Carrots and Bell Pepper

A spicy stew of brown lentils and white beans with carrots, onions and bell pepper, seasoned with cumin and paprika. Inexpensive, filling and ideal for the leftovers week.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 250 g brown lentils
• 2 pc onions
• 2 pc garlic cloves
• 2 pc carrots
• 1 pc red bell pepper
• 1 can can white beans (drained weight approx. 240 g)
• 1 can can chopped tomatoes (400 g)
• 1 pc vegetable stock (cube)
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 1 tsp turmeric
• 2 tbsp cooking oil
• salt
• pepper
• 1 pc lemon (juice)

Method

1. Finely dice the onions and garlic. Slice the carrots and dice the pepper.
2. Heat the cooking oil in a large pot and sweat the onions and garlic until translucent. Add the carrots and pepper and fry for 3 minutes.
3. Stir in the cumin, paprika powder and turmeric and toast briefly until fragrant.
4. Rinse the lentils and add them to the pot together with the chopped tomatoes, 1.2 liters of water and the stock. Bring to a boil and simmer over medium heat for 20 minutes.
5. Rinse the beans, drain them and stir them in. Simmer for another 5 minutes until the lentils are soft.
6. Season with salt, pepper and the lemon juice and serve hot.