Vegetable Stew with Peas, Potatoes, and Red Bell Pepper

This is a hearty and warming vegetable stew. Gluten-free, vegan-friendly!

Ingredients:

2 tablespoons extra virgin olive oil (plus more for serving)
1 onion, chopped
3 large garlic cloves, chopped
2 celery stalks, roughly chopped
2 carrots, thinly sliced
3 potatoes, diced
1 large red bell pepper, roughly chopped
Salt
Black pepper
1 cup frozen peas
1 can (400 g) chopped tomatoes (with juice)
4 cups low-salt vegetable stock
1 cup chopped parsley leaves and tender stems
1 lemon (juice squeezed)

Directions:

1. Heat olive oil in a large saucepan over medium-high heat. When the oil is hot, add the onion, garlic, celery, carrots, potatoes and bell pepper. Season with a generous pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are slightly softened (5-7 minutes).
2. Add the peas, tomatoes with their juices and vegetable stock. Simmer for 5 minutes.
3. Then reduce the heat and partially cover the pot (leave a gap at the top). Simmer until the vegetables are completely tender (25-35 minutes).
4. Turn off the heat. If you want a thicker stew, puree it slightly with a blender (so that some of it is thickened, but most of it is still pureed).
5. Stir in the parsley and lemon juice. Ladle the stew into bowls and drizzle with extra virgin olive oil.

Yield: 4-6 servings
Recipe: themediterraneandish.com