Dairy-Free Spanish Lentil Stew (Lentejas)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 1 tbsp Smoked paprika
• 1 Bay leaf
• 1 cup Brown or green lentils
• 6 cups Vegetable broth
• 1 14 oz can Diced tomatoes
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Red wine vinegar
• 1/4 cup Chopped parsley

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables are softened and the onion looks translucent.
2. 2Add the 3 cloves of minced garlic, 1 tablespoon of smoked paprika, and 1 bay leaf to the pot. Stir constantly for 1 minute, until the garlic is fragrant and the paprika has deepened in color. Be careful not to burn the garlic.
3. 3Pour in the 1 cup of brown or green lentils, 6 cups of vegetable broth, and the 1 (14 ounce) can of diced tomatoes. Stir everything together and increase the heat to bring the mixture to a rolling boil.
4. 4Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 45 to 55 minutes. Stir occasionally to prevent sticking. The lentils are tender when they are soft and easily mashable against the side of the pot.
5. 5Carefully remove and discard the 1 bay leaf from the pot. Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of red wine vinegar. Taste and add more salt or pepper if desired.
6. 6Serve the stew hot. Ladle the lentil stew into bowls and garnish generously with the 1/4 cup of chopped parsley.

Related Guides