A rustic Spanish stew combining lentils, prunes, and fragrant spices for warm, savory flavor.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Pulses
06 - 2 cups dried brown or green lentils, rinsed
→ Liquids
07 - 6 cups vegetable broth
08 - 1 cup water
09 - 1 (14-ounce) can diced tomatoes with juice
→ Fruits
10 - 10 pitted prunes, chopped
→ Spices & Seasonings
11 - 1 bay leaf
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon ground cumin
14 - 0.5 teaspoon ground cinnamon
15 - 0.5 teaspoon black pepper
16 - Salt, to taste
→ Fresh Herbs
17 - 0.25 cup chopped fresh parsley, plus extra for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6 to 8 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, bay leaf, smoked paprika, cumin, cinnamon, and black pepper. Stir to evenly coat the vegetables and lentils.
04 - Pour in vegetable broth, water, and diced tomatoes with their juices. Bring mixture to a boil, then reduce heat to low.
05 - Simmer uncovered for 25 minutes, stirring occasionally.
06 - Stir in chopped prunes and continue to simmer for 20 to 30 minutes until lentils are tender and the stew thickens.
07 - Remove bay leaf. Stir in chopped parsley and season with salt to taste.
08 - Serve hot, garnished with additional fresh parsley.
