Ingredients
Vegetables
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 celery stalk, chopped
- 2 large carrots, chopped
- 2 medium russet potatoes, cut into cubes (approx 3 cups)
- 2 cups spinach (optional)
Herbs and Spices
- 2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp chopped fresh rosemary
- 2 tbsp fresh thyme leaves
- 2 bay leaves
Other Ingredients
- 2 tbsp olive oil
- 1 cup dry brown lentils
- 4 cups vegetable broth
- 1 tbsp lemon juice
Instructions
- Saute vegetables: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion, garlic, celery, and carrots and sauté for 4-5 minutes until the vegetables soften and become aromatic.
- Add potatoes and spices: Stir in the cubed potatoes, smoked paprika, salt, pepper, chopped rosemary, and fresh thyme leaves. Cook for 1-2 minutes, stirring occasionally, to evenly coat the vegetables with the spices and herbs.
- Prepare lentils and combine: Rinse the brown lentils under running water for 30 seconds to remove any debris. Add the rinsed lentils, vegetable broth, lemon juice, and bay leaves to the pot. Stir well to combine all ingredients.
- Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 30-45 minutes, or until the lentils and potatoes are cooked through and tender.
- Finish with spinach: Remove the lid and stir in the spinach leaves if using. Allow to wilt in the residual heat before serving the stew warm.
Notes
- Can be made vegan and vegetarian by using vegetable broth.
- Adjust the smoked paprika for a milder or smokier flavor.
- Spinach is optional but adds color and nutrition.
- For thicker stew, cook uncovered for the last 10 minutes to reduce liquid.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
