Smoky Red Lentil Stew
User Reviews
5
Smoky Red Lentil Stew
Description
This stew begins with olive oil-sautéed onions, celery, shiitake mushrooms, and carrots, softened to build a flavor base. Minced garlic and kosher salt are added before deglazing with balsamic vinegar. Smoked paprika and cumin contribute a smoky warmth, complemented by the earthy lentils that simmer in vegetable broth until tender. The stew thickens and develops a rich character as the lentils cook through.
Leafy greens such as kale, spinach, broccoli, or Swiss chard are stirred in near the end to provide color and a fresh contrast to the thick lentils. The stew finishes cooking gently, allowing the greens to soften without losing texture. The optional toppings like Greek yogurt or sour cream offer creaminess and brightness. The stew can be adjusted for thickness by adding broth or water after cooking.
This versatile and filling stew is suitable as a main meal or hearty side, especially in cooler weather. The combination of smoked paprika and balsamic vinegar delivers a distinct, smoky tang balanced by the mild spices and savory components.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced
- 3 talks celery diced
- 3 carrot peeled and diced
- 1 cup shiitake mushrooms sliced
- 2 teaspoons kosher salt divided
- 3 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons smoked paprika powder
- 1 teaspoon cumin powder
- 2 cups red lentils dried
- 6 cups vegetable broth (if the stew feels too thick after cooked, you can add additional broth or water to loosen it up to your preference)
- 1 cup greens kale, spinach, broccoli, Swiss chard), chopped, of choice
- Greek yogurt sour cream, chives, green onions, hot sauce, optional toppings
Instructions
- Heat olive oil in large stock pot over low/medium heat. Sauté onions for 4 minutes. Add celery and shiitakes and sauté an additional 3 minutes or until vegetables are fork tender. Add garlic, 1 tsp salt, and carrots and cook for an additional minute.
- Add the balsamic vinegar, smoked paprika, cumin, lentils and broth. Bring to a boil, reduce to a simmer and cook for 20-25 minutes or until lentils are soft.
- Add the greens of choice and 1 tsp salt. Cover and cook for 3 minutes or until fork tender.
- Serve with desired toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1773mg | 74% |
| Potassium | 992mg | 21% |
| Fiber | 22g | 88% |
| Sugar | 8g | 16% |
| Vitamin A | 8897IU | 178% |
| Vitamin C | 18mg | 20% |
| Calcium | 100mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
