Spiced Lentil and Vegetable Stew

Name: Spiced Lentil and Vegetable Stew
Cook time: 30 min
Yield: 4 servings
Ingredients: 10 ml olive oil divided; 150 g yellow onion small dice; 120 g carrot small dice; 80 g celery small dice; 120 g red bell pepper small dice; 100 g fennel bulb small dice; 3 g kosher salt divided; 3 clove garlic cloves minced; 20 g tomato paste; 2 g ground cumin; 2 g ground coriander; 2 g smoked paprika; 0.5 g red pepper flakes; 0.5 g black pepper divided; 200 g brown or green lentils rinsed and drained; 650 ml vegetable broth; 200 ml water; 240 g canned diced tomatoes; 1 leaf bay leaf; 3 g kosher salt divided; 1 g black pepper divided; 80 g baby spinach rinsed; 10 ml sherry vinegar; 5 ml olive oil divided; 10 g flat-leaf parsley chopped

This side dish builds a spoonable lentil stew with tender vegetables and a tomato-rich broth. The vegetables stay distinct rather than melting into the base, and the vinegar finish adds lift so it reads differently from a squash- or lemon-forward lentil stew.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

10 ml olive oil divided
150 g yellow onion small dice
120 g carrot small dice
80 g celery small dice
120 g red bell pepper small dice
100 g fennel bulb small dice
3 g kosher salt divided
3 clove garlic cloves minced
20 g tomato paste
2 g ground cumin
2 g ground coriander
2 g smoked paprika
0.5 g red pepper flakes
0.5 g black pepper divided
200 g brown or green lentils rinsed and drained
650 ml vegetable broth
200 ml water
240 g canned diced tomatoes
1 leaf bay leaf
3 g kosher salt divided
1 g black pepper divided
80 g baby spinach rinsed
10 ml sherry vinegar
5 ml olive oil divided
10 g flat-leaf parsley chopped

Instructions

Heat 10 ml olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, carrot, celery, red bell pepper, fennel, and 3 g of the kosher salt. Cook, stirring occasionally, until the vegetables begin to soften and pick up a little color, 7 to 9 minutes. The onion is translucent, the fennel smells sweet, and the vegetables are beginning to brown at the edges.
Add the garlic, tomato paste, cumin, coriander, smoked paprika, red pepper flakes, and 0.5 g of the black pepper. Cook, stirring constantly, for 1 minute to toast the spices and darken the tomato paste. The mixture smells fragrant and the tomato paste looks slightly deeper red-brown.
Stir in the lentils, broth, water, tomatoes, and bay leaf. Bring to a boil, then reduce to a steady simmer. Cover partially and cook, stirring occasionally, until the lentils are tender but still hold their shape, 20 to 24 minutes. Lentils are tender and the broth is lightly thickened.
Uncover and simmer 3 to 4 minutes more to thicken slightly. Stir in the spinach and cook just until wilted, 1 to 2 minutes. Off the heat, stir in the remaining 3 g salt, remaining 1 g black pepper, sherry vinegar, remaining 5 ml olive oil, and parsley. Taste and adjust the seasoning only if needed using the measured salt already included. The stew is spoonable, the spinach is wilted, and the finish tastes bright rather than flat.