Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups dry split red lentils, rinsed
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, cumin, and smoked paprika; cook for 1 minute until the spices smell fragrant and toasted.
  3. Stir in the rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a lid and simmer for 20-25 minutes until the lentils have softened and the stew has a thick consistency.
  4. Turn off the heat. Stir in the lemon juice to brighten the flavors. Taste and add salt or pepper if needed.