Ingredients

• 1 1/2 cups dried green or brown lentils
• 1 large onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1 tsp salt
• 2 bay leaves
• 1/4 cup fresh parsley, chopped

Instructions

1. 1.Rinse the lentils under cold water and set aside.
2. 2.Heat olive oil in a large pot over medium heat.
3. 3.Add onion, carrots, celery, and garlic, then sauté for 5–7 minutes until softened.
4. 4.Stir in cumin, smoked paprika, turmeric, salt, and black pepper, and cook for 1 minute.
5. 5.Add diced potatoes, lentils, diced tomatoes, vegetable broth, and bay leaves. Stir well.
6. 6.Bring the stew to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally, until lentils and potatoes are tender.
7. 7.Remove bay leaves, stir in fresh parsley, and adjust seasoning if needed.
8. 8.Serve hot, garnished with extra parsley if desired.

Nutrition Information