Recipe Card for Quick Smoky Red Lentil Stew
Ingredients
- 3 tablespoons olive oil
- 2 large carrots diced
- 1 medium yellow onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 ¼ cups red lentils rinsed
- 4 cups vegetable stock
- Sea salt and black pepper to taste
- 2 tablespoons lemon juice from ½ a large lemon
- Fresh herbs parsley, cilantro, or dill for garnish
Instructions
- Prepare Ingredients: Dice the carrots, onion, and celery. Rinse the red lentils under cold water to remove debris and starch.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add carrots, onion, and celery. Cook for 5–7 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic, smoked paprika, cumin, and cayenne. Sauté for 1–2 minutes until fragrant.
- Deglaze with Vinegar: Pour in balsamic vinegar, stirring to lift any bits from the pot.
- Combine Lentils and Stock: Add red lentils and vegetable stock. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until lentils are tender.
- Season and Brighten: Add sea salt, black pepper, and lemon juice. Adjust seasoning to taste.
- Serve: Ladle stew into bowls and garnish with fresh herbs. Enjoy with crusty bread or rice.
Notes
- Make Ahead: The stew tastes even better the next day as flavors meld. Store in the fridge for up to five days or freeze for three months.
- Customizations: Add extra vegetables like bell peppers or sweet potatoes for variety. Adjust cayenne for desired heat level.
- Toppings: Enhance with crumbled feta, a dollop of yogurt, or a drizzle of olive oil.