Lentil and Vegetable Stew

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 large red bell pepper, chopped
• 1 cup brown or green lentils, rinsed and drained
• 4 cups vegetable broth
• 1 can 14.5 oz diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Method

1. 1Heat the olive oil in a large Dutch oven over medium heat, then add the chopped onion and cook until deeply golden and fragrant, about 8 minutes.
2. 2Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3. 3Add the chopped carrots, celery, and red bell pepper, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4Add the rinsed lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper, and bring to a boil.
5. 5Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.
6. 6Taste and adjust the seasoning as needed.
7. 7Serve hot, garnished with chopped fresh parsley if desired.
8. 8Let the stew rest for 10-15 minutes before refrigerating or freezing for later use.

Nutrition per serving