From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Smoky Red Lentil Stew
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Instructions
1
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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
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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
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Add the greens of choice and 1 teaspoon salt. Cover and cook for 3 minutes or until fork tender.
4
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Serve with desired toppings.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Spices First 🔥Bloom the smoked paprika and cumin in olive oil for 30-60 seconds before adding vegetables to unlock deeper, more complex smoky flavors that permeate the entire stew.
- Don't Overcook Red Lentils ⏱️Add red lentils in the final 15-20 minutes of cooking rather than at the start—they dissolve quickly and create natural creaminess without becoming mushy or losing their texture entirely.
- Layer Your Aromatics 🧅Sauté yellow onion, celery, and carrots separately until deeply caramelized before adding mushrooms and garlic—this builds umami depth and prevents vegetables from becoming waterlogged during the long simmer.
- Balance Acid and Smoke 🥗Add balsamic vinegar at the end and taste carefully; its acidity cuts through the smokiness and prevents the stew from feeling one-dimensional, while hot sauce can be adjusted individually for heat control.
- Finish with Cool Creaminess ❄️Serve with a dollop of Greek yogurt or sour cream on top rather than stirring it in—this creates a beautiful contrast in temperature and texture while allowing each diner to control creaminess levels.
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.
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