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Smoky Lentil Stew
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
about 1 medium
- 1 1/2 cups diced carrots
about 2 large carrots
- 1 cup diced celery
about 2 to 3 medium stalks
- Pinch kosher salt
- 2 cloves garlic
minced
- 1 cup diced Yukon gold potatoes
about 1 medium-sized potato
- 2 cups brown lentils
rinsed and drained
- 4 teaspoons smoked paprika
- 1/2 teaspoon smoked salt
- 2 teaspoons dried thyme
- 1 bay leaf
- 6 cups vegetable broth or water
- 3 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1/4 cup chopped parsley
for garnish
Directions
- 1
Cook the vegetables: Place a stock pot over medium-low heat. Add the olive oil followed by the onion, carrots, celery, and a pinch of salt. Cook until the vegetables are tender and fragrant, 8 to 10 minutes. Stir in the garlic and potatoes, cooking for another 2 minutes.
- 2
Simmer the stew: Add the lentils, smoked paprika, smoked salt, thyme, bay leaf, and vegetable broth or water. Bring to a boil, and then reduce to a simmer. Cook uncovered until the lentils are just about tender, 22 to 24 minutes.
- 3
Add the tomato paste: Stir in the tomato paste and lemon juice, and cook for another 5 minutes until the lentils are completely tender. Taste and add more smoked salt if desired.
- 4
Serve: Divide the soup into 4 bowls and top with fresh parsley before serving. Leftovers will keep for up to 5 days refrigerated.
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Smoky Lentil Stew
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