Ingredients
-
3 tablespoons olive oil
-
1 yellow onion, diced
-
3 celery stalks, diced
-
3 carrots, peeled and diced
-
1 cup sliced shiitake mushrooms
-
2 teaspoons kosher salt, divided
-
3 cloves garlic, minced
-
2 tablespoons balsamic vinegar
-
2 tablespoons smoked paprika
-
1 teaspoon ground cumin
-
2 cups dried red lentils, rinsed
-
6 cups vegetable broth
-
1 cup chopped greens of choice (kale, spinach, broccoli, or Swiss chard)
Optional Toppings
-
Greek yogurt or sour cream
-
Chives or green onions
-
Hot sauce
Instructions
-
Build the flavor base: Heat the olive oil in a large stockpot over medium heat. Cook the onion for about 4 minutes until softened.
-
Add the vegetables: Stir in the celery, carrots, mushrooms, garlic, and 1 teaspoon of salt. Cook for another 3–4 minutes until the vegetables begin to soften.
-
Add the spices: Stir in the balsamic vinegar, smoked paprika, and cumin. Cook for about 30 seconds until fragrant.
-
Simmer the stew: Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a gentle simmer. Cook for 20–25 minutes, until the lentils are soft and the stew has thickened.
-
Finish with greens: Stir in the chopped greens and the remaining teaspoon of salt. Cover and cook for about 3 minutes, until the greens are tender.
-
Serve: Ladle into bowls and top with Greek yogurt, sour cream, fresh herbs, or hot sauce if you’d like.
Notes
-
Prep everything first: Chop vegetables and measure ingredients before you start cooking for an easy one-pot meal.
-
Rinse the lentils: This helps remove extra starch and keeps the stew smooth.
-
Adjust the consistency: If the stew thickens as it sits, stir in extra broth or water until it reaches your favorite texture.
-
Use any greens you have: Kale, spinach, broccoli, or Swiss chard all work well.
-
Meal prep friendly: The flavors get even better after a day in the fridge.
