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Creamy vegetable lentil stew garnished with fresh herbs in a white bowl.

Lentil Stew

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 346 kcal

Ingredients
  

  • 3 tablespoons olive oil
  • 2 large carrots small dice
  • 1 medium yellow onion small dice
  • 2 stalks celery small dice
  • 3 cloves garlic minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 cups red lentils rinsed
  • 4 cups vegetable stock
  • Sea salt to taste
  • Ground black pepper to taste
  • 2 tablespoons fresh lemon juice
  • Chopped fresh herbs for serving parsley, cilantro, or dill

Instructions
 

  • Heat the oil: In a large pot, warm the olive oil over medium heat.
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  • Sauté veggies: Add the diced carrots, onion, and celery to the pot. Cook until the onion is soft and clear, about 5-6 minutes.
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  • Add flavor: Stir in the minced garlic and cook until fragrant, around 30 seconds. Mix in the balsamic vinegar, smoked paprika, cumin, cayenne, and red lentils.
  • Simmer the stew: Pour in the vegetable stock and season with salt and pepper. Bring to a simmer, then partially cover the pot. Let it cook until the lentils are tender, about 7-10 minutes.
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  • Finish with lemon: Take the pot off the heat and stir in the fresh lemon juice.
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  • Serve and enjoy: Dish out the stew hot, topped with your choice of fresh herbs.
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Nutrition

Calories: 346kcalCarbohydrates: 46gProtein: 16gFat: 12gSaturated Fat: 2gSodium: 971mgFiber: 20g
Keyword balsamic vinegar, red lentils, smoked paprika, smoky red lentil stew
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