Quick Smoky Red Lentil Stew with Greens (Vegan)

thefirstmess.com

Vicki

3 tablespoons olive oil

2 large carrots, small dice

1 medium yellow onion, small dice

2 stalks celery, small dice

3 cloves of garlic, minced

1 tablespoon balsamic vinegar

2 tablespoons smoked paprika

¼ teaspoon ground cumin

¼ teaspoon cayenne pepper

1 ¼ cups red lentils, rinsed

4 cups vegetable stock

sea salt and ground black pepper, to taste

2 tablespoons fresh lemon juice (from ½ a large lemon)

chopped fresh herbs for serving (see notes)

subheading: Notes:

From: Pretty Simply Cooking: 100 Delicious Vegetarian Recipes to make You Fall in Love with Real Food by Sonja & Alex Overhiser

Sonja and Alex suggest topping this stew with some plain Greek-style yogurt, chopped cilantro or parsley, and a squeeze of lemon. I didn’t have either of the herbs or any coconut milk yogurt on hand, so I just tore up some dill, added a sprinkle of Aleppo pepper, a drizzle of good olive oil, and the little lemon spritz.

I went completely by the book for this recipe! Just added one packed cup of chopped kale at the end and let it wilt into the stew :)

I’m not sure why, but I’m slightly obsessed with the idea of ladling this lovely stew into a piping hot baked potato. Could be great, right? Will update here when I try it.

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