Servings: 4
Prep time: 10 min Cooking time: 35 min
Ingredients
1 Tbsp olive oil
1 large white onion, diced
1 1/2 cups carrots, diced
1 cup celery, diced
2 garlic cloves, minced
1/2 cup potatoes, diced
1 1/2 cups lentils, rinsed
3/4 tsp salt
3 tsp smoked paprika
2 whole bay leaves
6 cups water or vegetable broth, low sodium (or half water and half broth)
3 Tbsp tomato paste
2 cups collards, chopped
1 Tbsp lemon juice
1/4 cup parsley, chopped
Directions
1. Place a stock pot over medium-low heat. Add the olive oil followed by the onions, carrots, and celery. Cook until the vegetables are tender and fragrant, 8 to 10 minutes.
2. Stir in the garlic and potatoes, cooking for another 2 minutes.
3. Simmer the stew: Add the lentils, smoked paprika, salt, thyme, bay leaf, and vegetable broth or water. Bring to a boil, and then reduce to a simmer.
4. Cook uncovered until the lentils are just about tender, 20 minutes.
5. Stir in tomato paste, collards, lemon juice, and parsley. Simmer for another 5 minutes, until collards are reduced.
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