Hearty Spanish stew balancing lentils, vegetables, and prunes for a comforting, flavorful dish.
# What You'll Need:
→ Legumes
01 - 2 cups dried brown or green lentils, rinsed
02 - 6 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 4 garlic cloves, minced
09 - 1 large potato, peeled and diced
10 - 1 bay leaf
→ Fruits
11 - 10 pitted prunes, halved
→ Spices & Seasoning
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon ground cumin
14 - ½ teaspoon ground black pepper
15 - 1 teaspoon salt, plus more to taste
16 - 1 tablespoon tomato paste
→ Finish
17 - 2 tablespoons fresh parsley, chopped
18 - 1 tablespoon red wine vinegar
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and red bell pepper. Sauté for 8 minutes until softened.
02 - Stir in minced garlic, smoked paprika, and ground cumin. Cook for 1 minute until fragrant.
03 - Add lentils, diced potatoes, tomato paste, bay leaf, salt, and black pepper. Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer.
04 - Cover the pot and cook for 25 minutes.
05 - Add halved prunes. Cook uncovered for another 20 to 25 minutes, stirring occasionally, until lentils and potatoes are tender and the liquid thickens.
06 - Stir in red wine vinegar and most of the fresh parsley. Adjust salt and pepper to taste.
07 - Remove bay leaf and serve hot, garnished with remaining parsley.
