Lentil Stew (Dairy-Free)

Ingredients

• 1 cup Dried brown lentils
• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Carrot
• 2 stalks Celery
• 2 cloves Garlic
• 1 can (14.5 oz) Diced tomatoes
• 6 cups Vegetable broth
• 1 leaf Bay leaf
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley

Instructions

1. 1Place the 1 cup of dried brown lentils in a fine-mesh colander and rinse them thoroughly under cold running water.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (approximately 350°F/175°C).
3. 3Add the 1 medium onion, 1 medium carrot, and 2 stalks of celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. The onion should look translucent.
4. 4Add the 2 cloves of garlic and cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic burn.
5. 5Stir in the 1 can (14.5 oz) of diced tomatoes, 6 cups of vegetable broth, the rinsed 1 cup of dried brown lentils, 1 bay leaf, 1 teaspoon of smoked paprika, 0.5 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything to combine.
6. 6Increase the heat to medium-high and bring the stew to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the lentils are tender and easily mashed with a fork. Stir occasionally to prevent sticking.
7. 7Carefully remove and discard the 1 bay leaf from the pot.
8. 8Stir in the 0.25 cup of fresh parsley.
9. 9Serve the lentil stew hot.

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