A Hearty Meal: Roasted Bell Pepper Tomato Stew Recipe
Peace, family! Today, I'm thrilled to share a hearty, delicious, and nutrient-rich recipe with you: Roasted Bell Pepper Tomato Stew. Ideal for a warm lunch on a cool day, this stew is also vegan-friendly!
Roasted Bell Pepper Tomato Stew
For Tomato Bell Pepper Sauce:
4 bell peppers (a variety of colors)
10-12 ripe Roma tomatoes
1 tablespoon sea salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon cayenne
Ingredients for Stew:
4 crimini mushrooms
1 large red onion
½ butternut squash
4 leaves of mustard greens or lacinato kale
3 cups of vegetable broth
1 cup of sprouted lentils (cooked)
1 tablespoon olive oil
6 sprigs of fresh thyme
Start by roasting the bell peppers and roma tomatoes. Roast roma tomatoes long enough to where skin removes easily.
Once they are roasted, allow them to cool.
Add the roasted tomatoes and peppers to a blender. Include sea salt, oregano, basil, and cayenne. Blend until smooth and set aside.
Dice the mushrooms, onions, mustard greens, and butternut squash. Add them to a large pot with some olive oil and sauté.
Add your favorite seasonings to the sautéed ingredients. I like to use sea salt and oregano. Cover with a lid and let them sweat for about 5 minutes on low heat.
Pour the tomato and bell pepper sauce into the pot. Add the vegetable broth and fresh thyme.
At this stage, I prefer to add ingredients like cooked sprouted lentils and steamed green baby bananas.
Allow the stew to simmer until the flavors meld together and the ingredients are cooked to your liking.
Serve warm and enjoy!