recipe for lentil stew

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
3. Add garlic, smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly.
4. Stir in the rinsed lentils, vegetable broth, diced tomatoes, and tomato paste.
5. Add the bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until lentils are tender.
6. Remove bay leaf before serving. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Notes

• For a creamier stew, you can use an immersion blender to partially blend some of the stew after cooking.
• To make this stew vegetarian, ensure your vegetable broth is truly vegetable-based.
• This stew tastes even better the next day, as the flavors have had a chance to meld.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• A splash of red wine vinegar or lemon juice at the end brightens up the flavor.