Lecsó - Bell Pepper Stew

Lecsó - Bell Pepper Stew

This Hungarian-inspired bell pepper stew is pure comfort in a bowl. Sweet, smoky, and gently spiced, Lecsó is all about simple ingredients simmered to perfection. With juicy capsicums, zucchini, and tomatoes in a rich paprika-spiked broth, it’s both hearty and wholesome. Topped with golden homemade croutons, it’s a satisfying plant-based dish that’s perfect for slow evenings and cozy dinners.

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🍽 Serves 4-5 🕘 50-55 minutes Difficulty: Beginner

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Ingredients:

• 4 capsicums

• 2-3 zucchinis

• 4 tomatoes

• 1 tsp olive oil

• 1 onion

• 4 garlic cloves

• ½ Tbsp smoked paprika

• 1 tsp sweet paprika

• 3 Tbsp dried capsicum

• 1 tsp harissa (optional)

• 1 tsp raw sugar

• 1 cup passata

• 1 cup vegetable stock

Croutons:

• 4 Tbsp olive oil

• ¼ tsp garlic powder

• ½ tsp oregano

• 2 ciabatta buns

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Instructions:

1. Prepare all the ingredients: slice the zucchini, cut capsicum and tomatoes into 2cm pieces, chop the onion, and dice the garlic cloves.

2. In a large saucepan, heat the oil. Add onion, garlic, dried capsicum, smoked paprika and sweet paprika. Mix well and fry for 2-3 min.

3. Add capsicum and zucchini. Stir, and fry for 5 min.

4. Add the tomatoes, passata, vegetable stock, harissa, and sugar.

5. Simmer for 40 min to let all the vegetables soften.

6. Prepare the croutons, mix olive oil with herbs. Pour it onto a small frying pan and heat it. Add ciabatta cubes and toast until golden. Toss to toast evenly.

7. Serve topped with freshly made croutons.

8. Enjoy!

   
   

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Watch a short tutorial on Instagram

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