From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Smoky Red Lentil Stew
Instructions
1
Heat olive oil in large stock pot over low/medium heat. Sauté onions for 4 minutes. Add celery, carrots and shiitakes and sauté an additional 3 minutes or until vegetables are fork tender. Add garlic, 1 teaspoon salt and cook for an additional minute.
2
Add the balsamic vinegar, smoked paprika, cumin, lentils and broth. Bring to a boil, reduce to a simmer and cook for 20-25 minutes or until lentils are soft.
3
Add the greens of choice and 1 teaspoon salt. Cover and cook for 3 minutes or until fork tender.
4
Serve with desired toppings.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Spices 🔥Toast the cumin and smoked paprika in olive oil for 30-60 seconds before adding vegetables to unlock their deep, smoky flavors and prevent a raw spice taste.
- Don't Overcook Red Lentils ⏱️Add red lentils in the final 15-20 minutes of cooking—they break down quickly and will turn to mush if simmered too long, destroying the stew's texture and body.
- Layer Your Umami 🍄Sauté shiitake mushrooms separately until golden before adding to the broth—this caramelization creates deep umami notes that elevate the entire stew's complexity.
- Temper Your Dairy Finish 🥛Mix sour cream or Greek yogurt with a ladle of hot stew before stirring back into the pot to prevent curdling and create a silky, integrated creaminess.
- Balance Sweet and Acidic 🌿Finish with balsamic vinegar and a squeeze of hot sauce to cut through the richness and brighten the smoky flavors—taste and adjust both elements together for perfect harmony.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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