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Hearty Lentil and Vegetable Stew
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup dried brown lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
  • Stir in the garlic, cumin, and smoked paprika. Cook for 1 minute until the spices smell fragrant.
  • Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the lentils are tender.
  • Taste and add salt and black pepper as needed. Stir in the chopped parsley just before serving.

Notes

If the stew thickens too much while sitting, add a splash of broth when reheating to loosen it. Leftovers store well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board