Red Lentil & Veggie Stew

(about 4 servings)

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked or sweet paprika

• 1 cup dry red lentils, rinsed

• 1 can (14–15 oz) no-salt-added crushed or diced tomatoes

• 4 cups low-sodium vegetable broth

• 1 cup water (plus more if needed)

• 2 cups chopped fresh spinach or kale, loosely packed

• Juice of ½ lemon (about 1 tablespoon), plus more to taste

• Salt - Start with 1 teaspoon, then adjust to taste

• Black pepper - Start with ½ teaspoon, then adjust to taste

Optional

• 2 tablespoons chopped fresh parsley

Directions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until vegetables start to soften.

3. Stir in garlic, cumin, and paprika.

   • Cook 1–2 minutes, stirring often, until fragrant.

4. Add red lentils, crushed or diced tomatoes, broth, and water.

   • Stir, bring to a gentle boil, then reduce heat to low and simmer uncovered for 20–25 minutes, until lentils are tender and the stew has thickened.

5. Stir in chopped spinach or kale.

   • Simmer another 3–5 minutes, just until the greens are wilted.

6. Stir in 1 teaspoon salt, ½ teaspoon pepper, and the lemon juice.

   • Taste the broth:

     • If you want more brightness → add more lemon juice, 1 teaspoon at a time.

     • If it tastes flat → add a small pinch of salt, stir, and taste again.

     • If you want more warmth → add a pinch more paprika or pepper.

        

Finish and serve

• Stir in fresh parsley if using.

• Ladle into bowls and serve warm.

Leftovers: Store in the fridge for 3–4 days.

• It will thicken as it sits; add a splash of water or broth when reheating to loosen, then adjust salt and lemon “to taste.”

Enjoy!