Description
A warming, hearty stew featuring red lentils, sweet Hungarian paprika, and tender vegetables in a rich, naturally thickened broth.
Ingredients
Scale
- 2 cups red lentils, rinsed and sorted
- 6 cups vegetable broth
- 2 medium onions, diced
- 3 large carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- Salt and black pepper to taste
- 2 tablespoons apple cider vinegar
- Fresh parsley for garnish
Instructions
- 1. Heat olive oil in a large Dutch oven over medium heat. Add onions and cook 5-6 minutes until translucent.
- 2. Add garlic, both paprikas, caraway seeds, and marjoram. Stir constantly for 30 seconds until fragrant.
- 3. Stir in tomato paste and cook 1 minute until slightly darkened.
- 4. Add carrots, celery, and bell pepper. Cook 4-5 minutes until vegetables begin to soften.
- 5. Pour in vegetable broth, scraping up any browned bits from bottom.
- 6. Add lentils and bay leaf. Bring to a boil over high heat.
- 7. Reduce heat to medium-low and simmer uncovered 25-30 minutes, stirring every 8-10 minutes.
- 8. Remove bay leaf and stir in apple cider vinegar.
- 9. Season with salt and pepper to taste.
- 10. Let rest 5 minutes before serving. Garnish with fresh parsley.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Reheat gently, adding broth if needed to thin.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 650mg
- Fat: 5g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g