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Smoky Spanish Lentil Stew with Smoked Paprika and Roasted Peppers
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Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Chef's knife

Ingredients
  

  • 1 cup green lentils, rinsed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 roasted red peppers, chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges for serving

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 cook for 1 minute more.
  • Add the smoked paprika and cumin to the pot. Stir for 30 seconds until the spices smell fragrant.
  • Pour in the rinsed lentils, diced tomatoes, vegetable broth, chopped roasted red peppers, and bay leaf. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender but still hold their shape.
  • Remove the bay leaf. Taste and season with salt and black pepper. Ladle the stew into bowls and top each serving with chopped parsley. Serve with lemon wedges on the side.

Notes

Use jarred roasted peppers for convenience or roast fresh ones ahead of time under the broiler. A squeeze of lemon at the table brightens the smoky flavor without overpowering it. Leftovers thicken further, so add a splash of broth when reheating on the stove.
Course: Soup
Cuisine: Spanish
Equipment: Large pot, Cutting board, Chef's knife