Spanish Lentil Stew with Sourdough

A rich and flavorful stew featuring tender green lentils, a medley of vegetables, and a smoky paprika-infused broth, perfect for a cozy weekend meal served with crusty bread.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 5
• Cuisine: European
• Difficulty: Medium

Dietary

• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Halal
• Vegetarian
• Pescatarian

Tags

• comfort food
• savory
• rich
• smoky
• healthy
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 carrots (peeled, diced)
• 2 celery stalks (diced)
• 4 clove garlic (minced)
• 1 cup green or brown lentils (rinsed, uncooked)
• 6 cup vegetable broth
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 0.5 cup fresh parsley (chopped)
• 1 tablespoon red wine vinegar
• 1 whole sourdough bread (for serving)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 8-10 minutes until vegetables are softened.
2. Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
3. Add the rinsed green or brown lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
4. Stir in the chopped fresh parsley and red wine vinegar. Season generously with salt and black pepper to taste.
5. Serve the Spanish lentil stew hot with slices of sourdough bread for dipping.

Notes

This stew tastes even better the next day as the flavors deepen. Store leftovers in an airtight container for up to 4 days.

Nutrition (per serving)

• Calories: 420
• Protein: 24 g
• Carbohydrates: 68 g
• Fat: 8 g
• Fiber: 19.5 g
• Sodium: 385 mg
• Saturated Fat: 1 g
• Sugar: 7 g