A quick and satisfying smoky red lentil stew, loaded with vegetables, spices, and chopped greens. Very pantry-friendly and simple to make.

  • In a large pot or deep braiser, heat the olive oil over medium heat. Add the carrots, onion, and celery. Stir and saute until the onion is translucent, about 5-6 minutes.
  • Add the garlic to the pot and stir until fragrant, about 30 seconds. Then, add the balsamic vinegar, smoked paprika, cumin, cayenne, and lentils. Give everything a big stir.
  • Add the vegetable stock, salt, and pepper to the pot. Stir and bring the stew up to a simmer. Cover the pot halfway with a lid and let the stew simmer for about 7-10 minutes, depending on your preferred doneness of the lentils. I went the full 10 minutes because I was aiming for a creamier texture. Stir in the lemon juice.
  • Serve the stew hot with chopped fresh herbs and extra lemon.
  • From: Pretty Simply Cooking: 100 Delicious Vegetarian Recipes to make You Fall in Love with Real Food by Sonja & Alex Overhiser
  • Sonja and Alex suggest topping this stew with some plain Greek-style yogurt, chopped cilantro or parsley, and a squeeze of lemon. I didn’t have either of the herbs or any coconut milk yogurt on hand, so I just tore up some dill, added a sprinkle of Aleppo pepper, a drizzle of good olive oil, and the little lemon spritz.
  • I went completely by the book for this recipe! Just added one packed cup of chopped kale at the end and let it wilt into the stew
  • https://thefirstmess.com/2018/04/04/quick-smoky-red-lentil-stew-vegan-recipe/