Description
This Vegetarian Lentil Stew represents the ultimate fusion of rustic comfort and sophisticated culinary technique. It offers a complex landscape of textures and deep, layered flavors that satisfy cravings for warmth while fueling the body with high-quality, plant-based ingredients.
Ingredients
2 cups French Green or Brown Lentils
3 tablespoons Extra Virgin Olive Oil
1 large Yellow Onio
2 medium Carrots
2 stalks Celery Stalks
4 cloves Fresh Garlic
2 tablespoons Tomato Paste
1 teaspoon Smoked Paprika
1 teaspoon Ground Cumi
6 cups Vegetable Broth
2 cups Fresh Kale or Spinach
1 tablespoon Lemon Juice
Sea Salt & Black Pepper to Taste
Instructions
- Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Sauté for about 8-10 minutes until the onions are translucent and the carrots have softened slightly
- Add the minced garlic, smoked paprika, and cumin to the pot. Stir constantly for 60 seconds to bloom the spices in the oil
- Stir in the tomato paste and cook for another 2 minutes, allowing it to darken in color
- Add the rinsed lentils and pour in the vegetable broth. Scrape any browned bits off the bottom of the pot, then bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender
- Stir in the chopped kale or spinach. Turn off the heat and stir in the fresh lemon juice. Adjust sea salt and black pepper as needed
Notes
For a creamier texture, substitute one cup of broth with full-fat coconut milk.
Add diced sweet potatoes or butternut squash for a heartier variation.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg