Red Lentil Stew

This is a minor adaptation of Budget Bytes’ awesome recipe. (If you haven’t spent hours yet on her blog, I’d highly recommend doing so!) Our version here is mostly doubled in ingredients, aside from the liquid and a few other tweaks. Sooooo tasty!

NOTE ON PAPRIKA: Using regular paprika will significantly alter the taste here (and not for the better, imo). Besides having a smoky element, smoked paprika is also milder, and has a more complex flavor than the standard American-bought paprika.

NOTE ON RED LENTILS: If you haven’t used this particular color of lentils before, know that they are smaller and cook up faster and softer than the more common brown lentils. Red lentils are a bit sweeter, and don’t hold their shape as well, but lend a wonderful thickness to dishes like this.

RED LENTIL STEW
serves 4 with leftovers!
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves minced garlic
6 oz. tomato paste
2 cups dry red lentils, rinsed
1 lb carrots, diced
2-3 medium potatoes, diced
6 cups vegetable broth (see our recipe here)
2 Tbsp cumin
2 tsp smoked paprika
1 tsp salt
1/4 tsp cayenne pepper

1. Cook the oil, onion and garlic over medium heat until onion is translucent. Add the tomato paste, stir and continue to cook for 3-4 more minutes. As the tomato paste caramelizes slightly, it will get darker and sweeter.

2. Add carrots, potatoes, broth, cumin, smoked paprika and cayenne. Stir and brign to a boil. Cover, reduce heat and simmer for 30 minutes.

3. Add salt and adjust seasonings. Serve!