Smoky Paprika Lentil Stew with Mushrooms and Kale
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon smoked paprika
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 4 cups chopped kale
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their liquid and start to brown, about 6 minutes.
- Sprinkle the smoked paprika over the vegetables and stir for 30 seconds to toast the spice.
- Add the rinsed lentils, vegetable broth, and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender.
- Stir in the chopped kale and cook for another 5 minutes until the greens wilt. Season with salt and pepper before serving.
Notes
Add the kale only at the end so it keeps some bite instead of turning mushy. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Smoked paprika is the main flavor driver, so avoid swapping it for regular paprika.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board