A deliciously warm and comforting stew made with red lentils, lots of veggies and smoked paprika. Adapted from the recipe by Sonja & Alex Overhiser.
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: dinner, lunch, Main Course, Soup
Keyword: kale, red lentils, smoked paprika
Servings: 4
Author: Nicole Coudal
Ingredients
3Tb.Olive oil
2largeCarrots, diced small
1mediumYellow onion, diced small
2stalksCelery, diced small
3-4clovesGarlic, peeled & minced
1/2smallJalapeno, seeded, minced
1Tb.Balsamic or apple cider vinegar
2Tb.Smoked paprika
1/4tsp.Ground cumin
1/8tsp.Ground red pepper (cayenne)
1 1/4c.Red lentils, rinsed & drained
4c.Vegetable broth/stock
1/2tsp.Sea or Kosher salt
Fresh black pepper, to taste
1c.Kale, finely chopped
1tsp.Lemon zest
1Tb.Fresh lemon juice
Fresh herbs, chopped (parsley, dill, cilantro work well)
Instructions
Heat oil in a deep pot over medium heat. Add carrots, onion, celery; stir and cook until onion is translucent (just a few minutes).
Add garlic and jalapeƱo, then add vinegar, paprika, cumin, cayenne and lentils and stir well.
Add vegetable broth/stock and salt/pepper. Bring to a slow simmer, then cover partially and let it simmer ~5 minutes. Add kale and cook another 5 minutes. Test the lentils - they should be tender but not mushy. When done, remove from heat and stir in the lemon juice. Serve with fresh herbs and more lemon zest/juice, as desired.