Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1.5 cups dry red lentils, rinsed
  • 2 cups sweet potatoes, peeled and cubed
  • 6 cups low sodium vegetable broth
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 3 cups fresh spinach or kale, chopped
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery; cook for 5–7 minutes until onions are translucent and carrots soften.
  2. Stir in the minced garlic, smoked paprika, and cumin. Cook for 60 seconds until fragrant.
  3. Add the tomato paste and stir constantly for 2 minutes until the paste turns a deep mahogany color.
  4. Stir in the rinsed red lentils and cubed sweet potatoes, coating them in the aromatic base.
  5. Pour in the vegetable broth, sea salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes until lentils are soft and the stew has thickened.
  6. Remove from heat and stir in the chopped spinach or kale, lemon juice, and fresh parsley until the greens are wilted.