Lentil Stew with Smoked Paprika
A smoky, hearty Lentil Stew with Smoked Paprika, filled with earthy lentils, tender vegetables, and bold spices—vegan, comforting, and incredibly satisfying.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon thyme
- Salt and black pepper to taste
- Juice of ½ lemon optional for brightness
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and fragrant, about 5 minutes.
- Add garlic, carrots, and celery. Stir for 5 minutes until veggies start to soften and look glorious.
- Add lentils, diced tomatoes, broth, smoked paprika, cumin, thyme, salt, and pepper. Stir like you mean business.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils are tender and the stew thickens.
- Add lemon juice and garnish with fresh parsley for that finishing touch.
- Serve warm with bread, rice, or just pure self-satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 315
- Total Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 47 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 29%
- Folate: 34%
- Vitamin A: 38%
- Vitamin C: 18%
- Magnesium: 21%
Additional Notes / Tips
- Add a pinch of chili flakes for a smoky-spicy twist.
- Want a creamy texture? Blend one cup of stew, then stir it back in.
- For richness, drizzle olive oil on top before serving.
- Store leftovers for up to 4 days—they taste even better after marinating overnight.
- Pair with crusty bread, a cozy blanket, and your favorite playlist—perfection achieved.