SMOKY RED LENTIL STEW
- 3 TBSP OLIVE OIL
- 2 LARGE CARROTS DICED 1 MEDIUM ONION
- 2 STALKS CELERY
- 3 CLOVES GARLIC
- 1 TBSP BALSAMIC
- VINEGAR
- 2 TBSP SMOKED PAPRIKA 1/4 TSP CAYENNE
- 1 1/4 CUP RED LENTILS 4 CUPS VEGETABLE STOCK
- SEA SALT AND BLACK PEPPER
- 2 TBSP LEMON JUICE CHOPPED FRESH HERBS
- IN A LARGE POT OR DEEP BRAISER, HEAT OLIVE OIL OVER MEDIUM HEAT. ADD CARROTS, ONION, AND CELERY. STIR AND SAUTE FOR ABOUT 5-6 MINUTES.
- ADD THE GARLIC AND STIR UNTIL FRAGRANT. THEN ADD THE BALSAMIC VINEGAR, PAPRIKA, CUMIN, CAYENNE AND LENTILS, STIRRING CONSISTENTLY.
- ADD THE VEGETABLE STOCK, SALT, AND PEPPER TO THE POT. STIR AND BRING THE STEW UP TO A SIMMER. COVER THE POT HALFWAY WITH A LID AND LET THE STEW SIMMER ABOUT 7-10 MINUTES. STIR IN THE LEMON JUICE.
- SERVE THE STEW HOT WITH CHOPPED FRESH HERBS AND EXTRA LEMON.
GLUTEN FREE, VEGETARIAN, VEGAN INGREDIENTS