Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Celery Stalks, diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 ½ cups Red Lentils, rinsed
  • 1 lb Russet or Yukon Gold Potatoes, cubed
  • 5 cups Vegetable Broth (low sodium)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 Tbsp Apple Cider Vinegar
  • Salt and Black Pepper, to taste
  • ¼ cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Heat oil in a large heavy-bottomed Dutch Oven or Stockpot over medium heat. Add onion, celery, and bell pepper. Sauté until softened, about 6–8 minutes.
  2. Clear a small space in the centre of the pot. Add garlic, smoked paprika, cumin, and thyme. Cook for 60 seconds until fragrant. Stir the spices into the vegetables.
  3. Add the rinsed red lentils, cubed potatoes, bay leaves, diced tomatoes (with juices), and vegetable broth. Stir everything well to combine.
  4. Bring the mixture to a boil over high heat. Immediately reduce heat to low, cover loosely, and simmer gently for 35–40 minutes.
  5. Test the potatoes; they should be tender, and the red lentils should have largely dissolved, thickening the stew significantly. If too thick, add a splash more broth or water.
  6. Remove and discard the bay leaves. Stir in the apple cider vinegar. Taste thoroughly, adjusting salt and black pepper as needed.
  7. Ladle the hearty Lentil Stew into bowls, garnish generously with fresh parsley, and serve immediately with crusty bread.