Smoky Lentil and Vegetable Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups chopped kale or spinach
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, red bell pepper, carrot, and celery, cooking for another 5 minutes.
4. 4 Add smoked paprika and cumin, stirring to coat the vegetables.
5. 5 Pour in diced tomatoes and vegetable broth, bringing to a boil.
6. 6 Stir in lentils, reduce heat, and simmer for 30 minutes until lentils are tender.
7. 7 Add kale or spinach and cook until wilted, about 2 minutes.
8. 8 Season with salt and pepper to taste.
9. 9 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add a can of chickpeas for extra protein and texture.

Substitutions

• Substitute kale with spinach or Swiss chard.

Pairings

• Pairs well with a side salad or warm pita bread.

Nutrition

Tips

• For an extra smoky flavor, add a dash of liquid smoke.
• Feel free to use any combination of vegetables you have on hand.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with crusty bread or over a bed of fluffy rice.

FAQ