Name: Smoky Lentil Stew
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tablespoons olive oil -; 1 cup chopped yellow onion (about 1 medium) -; 1 1/2 cups diced carrots (about 2 large carrots) -; 1 cup diced celery (about 2 to 3 medium stalks) -; Pinch kosher salt -; 2 cloves garlic, minced -; 1 cup diced Yukon gold potatoes (about 1 medium-sized potato) -; 2 cups brown lentils, rinsed and drained -; 4 teaspoons smoked paprika -; 1/2 teaspoon smoked salt -; 2 teaspoons dried thyme -; 1 bay leaf -; 6 cups vegetable broth or water -; 3 tablespoons tomato paste -; 1 tablespoon lemon juice -; 1/4 cup chopped parsley, for garnish -

Ingredients for - Smoky Lentil Stew

1. 2 tablespoons olive oil

2. 1 cup chopped yellow onion (about 1 medium)

3. 1 1/2 cups diced carrots (about 2 large carrots)

4. 1 cup diced celery (about 2 to 3 medium stalks)

5. Pinch kosher salt

6. 2 cloves garlic, minced

7. 1 cup diced Yukon gold potatoes (about 1 medium-sized potato)

8. 2 cups brown lentils, rinsed and drained

9. 4 teaspoons smoked paprika

10. 1/2 teaspoon smoked salt

11. 2 teaspoons dried thyme

12. 1 bay leaf

13. 6 cups vegetable broth or water

14. 3 tablespoons tomato paste

15. 1 tablespoon lemon juice

16. 1/4 cup chopped parsley, for garnish

How to cook deliciously - Smoky Lentil Stew

1 . Stage

Cook the vegetables: Place a stock pot over medium-low heat. Add the olive oil followed by the onion, carrots, celery, and a pinch of salt. Cook until the vegetables are tender and fragrant, 8 to 10 minutes. Stir in the garlic and potatoes, cooking for another 2 minutes.

2 . Stage

Simmer the stew: Add the lentils, smoked paprika, smoked salt, thyme, bay leaf, and vegetable broth or water. Bring to a boil, and then reduce to a simmer. Cook uncovered until the lentils are just about tender, 22 to 24 minutes.

3 . Stage

Add the tomato paste: Stir in the tomato paste and lemon juice, and cook for another 5 minutes until the lentils are completely tender. Taste and add more smoked salt if desired.

4 . Stage

Serve: Divide the soup into 4 bowls and top with fresh parsley before serving. Leftovers will keep for up to 5 days refrigerated.