Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. ¾ cup)
  • 2 celery stalks, diced (approx. ¾ cup)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 cup brown or green lentils, rinsed (200g)
  • 6 cups vegetable broth or chicken broth (1.4 liters)
  • 1 (14.5 ounce/400g) can diced tomatoes, undrained
  • 1 tablespoon red wine vinegar or lemon juice
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  2. Stir in garlic, smoked paprika, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
  3. Add lentils, broth, diced tomatoes (undrained), and bay leaf to the pot. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
  5. Remove bay leaf. Stir in red wine vinegar (or lemon juice). Taste and adjust seasoning as needed.
  6. Ladle stew into bowls and garnish with fresh parsley (optional).