Name: Smoky Red Lentil Stew
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 2 null large carrots, small dice; 1 null medium yellow onion, small dice; 2 null stalks celery, small dice; 3 cloves garlic, minced; 1 tbsp balsamic vinegar; 2 tbsp smoked paprika; 0.25 tsp ground cumin; 0.25 tsp cayenne pepper; 1.25 cups red lentils, rinsed; 4 cups vegetable stock; null null sea salt (to taste); null null ground black pepper (to taste); 2 tbsp fresh lemon juice (from 0.5 a large lemon); null null chopped fresh herbs (cilantro or parsley); 1 cup chopped kale (packed, wilted into stew)

Instructions

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1

In a large pot or deep braiser, heat the olive oil (3 tbsp) over medium heat. Add the carrots (2 large), yellow onion (1 medium), and celery (2 stalks). Stir and sauté until the onion is translucent, about 5-6 minutes.
2

Add the garlic (3 cloves) to the pot and stir until fragrant, about 30 seconds. Then, add the balsamic vinegar (1 tbsp), smoked paprika (2 tbsp), ground cumin (0.25 tsp), cayenne pepper (0.25 tsp), and red lentils (1.25 cups). Give everything a big stir.
3

Add the vegetable stock (4 cups), [sea salt], and [ground black pepper] to the pot. Stir and bring the stew to a simmer. Cover the pot halfway with a lid and let it simmer for about 7-10 minutes, depending on preferred lentil texture (aim for 10 minutes for a creamier texture). Stir in the fresh lemon juice (2 tbsp).
4

Serve the stew hot with [chopped fresh herbs] and extra lemon, if desired. Optionally, stir in chopped kale (1 cup) until wilted before serving.