Ingredients
Method
Sauté Aromatics:
- Heat olive oil in a large pot over medium-high heat. Add the onion, garlic, celery, and carrots. 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, rosemary, and thyme. Cook for 1–2 minutes, coating the vegetables evenly with the spices.
Incorporate Lentils and Broth:
- Rinse the lentils under running water to remove dirt or debris. Add the lentils to the pot along with the vegetable broth, lemon juice, and bay leaves. Stir to combine.
Simmer the Stew:
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30–45 minutes, stirring occasionally, until the lentils are tender and the flavors meld.
Add Spinach (Optional):
- Remove the bay leaves and stir in the spinach. Let it wilt for 2–3 minutes before serving.
Serve:
- Ladle the stew into bowls and serve warm. Pair with crusty bread or rice for a complete meal.
Notes
- Lentil Substitutions: Use green or red lentils if brown lentils are unavailable. Red lentils will create a creamier texture.
- Enhance Flavor: Add a splash of balsamic vinegar or a pinch of red chili flakes for extra depth.
- Make It Creamier: Stir in a little coconut milk or cashew cream for a rich finish.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding water or broth if needed to adjust consistency.