My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
This rich and hearty Smoked Lentil Winter Stew is the perfect remedy for the cold winter days. It’s healthy, made from simple ingredients, and freezer-friendly!
Oh, lentils! How much we love you!
We use you to make burgers, stews, salads…you’re just that good.
Since it’s winter outside and the weather is in the low 30s, there is no better time to make a hearty warm Smoked Lentil Winter Stew.
Not your average stew.
It isn’t sweet.
It isn’t spicy.
It’s smoked.
There is one spice that I have been obsessing with lately – smoked paprika. It pairs wonderfully with lentils adding a deep smoky flavor and a rich aroma. So intoxicating.
If you’ve never tried smoked paprika, it’s made from Spanish pimiento peppers that have been dried over an oak fire, then ground into a powder. It isn’t spicy at all.
We are going to keep this Smoked Paprika Lentil Stew recipes very simple. A few basic ingredients + 30 or so minutes of cooking and you’re done!
For stock, I used my absolute favorite homemade vegetable stock I made from scraps last weekend. You can
A few pointers on this recipe:
- This stew goes very well with brown rice, farro, or quinoa.
- It also makes awesome leftovers to have for lunch the following day. It was just me and my hubby and we were so obsessed with this stew that we ended up having it for both
lunch dinner for three days straight.
- Oh, and one last thing in case you are wondering – this stew freezes well. So double or triple this batch and freeze this baby!
Okay, ready? Let’s get cooking.
This rich and hearty Smoked Lentil Winter Stew is the perfect remedy for the cold winter days. It’s healthy, made from simple ingredients, and freezer-friendly!
- 2 garlic cloves
- 1 onion
- 1 cup chopped carrots / approx. 2 medium sized carrots
- 2 cups green lentils (uncooked)
- 8 cups vegetable stock
- 2 tbsp smoked paprika
- 2 tsp sea salt
- ¼ tsp pepper
- 1 tbsp olive oil (sub for water if oil-free)
- 1 tbps agave or maple syrup
- 2 cups spinach
- 1 bunch scallions
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Heat olive oil in a large pot over medium heat. Caramelize garlic and onions, about 3-4 minutes.
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Add carrots and cook for 3 minutes.
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Add lentils, stock, and the seasoning. Bring to boil, cover with a lid, and simmer on low heat for 25 minutes until lentils are cooked all the way through. Turn off heat.
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Add spinach and stir. Spinach will soften in about 5 minutes.
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Serve with brown rice, farro, or quinoa. Garnish with chopped scallions before serving.
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Note: the stew will be chunky i.e. there won’t be much liquid. If you prefer your stew less
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chunky, add 1 additional cup of vegetable stock to the recipe.
7. Nutrition Information (per 1 cup of stew): Calories: 158 Fat: 1.8 g Saturated fat: 0.3 g Carbohydrates: 25.5 g Dietary Fiber: 12.3 g Sugar: 1.9 g Sodium: 11 mg Protein: 10.2 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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