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Smoky Lentil Stew

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 mins
Cook Time15 mins
Course: dinner, lunch, Main Course, Soup
Keyword: kale, red lentils, smoked paprika
Servings: 4
Author: Nicole Coudal


  • 3 Tb. Olive oil
  • 2 large Carrots, diced small
  • 1 medium Yellow onion, diced small
  • 2 stalks Celery, diced small
  • 3-4 cloves Garlic, peeled & minced
  • 1/2 small Jalapeno, seeded, minced
  • 1 Tb. Balsamic or apple cider vinegar
  • 2 Tb. Smoked paprika
  • 1/4 tsp. Ground cumin
  • 1/8 tsp. Ground red pepper (cayenne)
  • 1 1/4 c. Red lentils, rinsed & drained
  • 4 c. Vegetable broth/stock
  • 1/2 tsp. Sea or Kosher salt
  • Fresh black pepper, to taste
  • 1 c. Kale, finely chopped
  • 1 tsp. Lemon zest
  • 1 Tb. Fresh lemon juice
  • Fresh herbs, chopped (parsley, dill, cilantro work well)


  • 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.