Mediterranean Lentil Stew

• 1.5 cups brown lentils, rinsed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, finely chopped
• 2 stalks celery, sliced
• 1 tsp smoked paprika

• 1 can (14oz) crushed tomatoes
• 4 cups vegetable broth
• 1 tbsp fresh oregano
• 1 lemon, juiced
• 2 tbsp extra virgin olive oil
• Handful of fresh kale, chopped

1. Sauté the onion, carrot, and celery in olive oil until golden and aromatic.

2. Stir in the garlic and smoked paprika; toast for 60 seconds to release the oils.

3. Add lentils, tomatoes, and broth. Bring to a gentle, excellent simmer.

4. Cover and cook for 35 minutes until the lentils are tender yet structured.

5. Fold in the kale and lemon juice just before serving for a vibrant finish.

Stewart’s Secret: Always finish your stew with a drizzle of your finest, cold-pressed olive oil. It transforms the texture from simple to truly authentic, adding a glossy, luxurious mouthfeel.