# What you need:
→ Legumes
01 - 2 cups dried brown or green lentils, rinsed and picked over
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, finely diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 medium red bell pepper, diced
08 - 1 large tomato, chopped or 1 cup canned diced tomatoes
→ Fruits
09 - 10 pitted prunes, halved
→ Liquids
10 - 6 cups vegetable broth
11 - 1 bay leaf
→ Spices & Seasonings
12 - 1 teaspoon sweet smoked paprika
13 - 1 teaspoon ground cumin
14 - ½ teaspoon ground black pepper
15 - ½ teaspoon dried thyme
16 - 1 teaspoon salt, or to taste
→ Finishing Touches
17 - 2 tablespoons chopped fresh parsley (optional)
18 - 2 tablespoons sherry or red wine vinegar
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, celery, and red bell pepper. Cook, stirring occasionally, until softened, about 7 to 8 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add smoked paprika, cumin, black pepper, dried thyme, and salt. Cook for 1 minute to release their aromas.
04 - Incorporate lentils, chopped tomato, halved prunes, vegetable broth, and bay leaf. Stir thoroughly to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 40 to 45 minutes until lentils are tender and stew thickens. Stir occasionally and add water if necessary.
06 - Remove bay leaf. Stir in vinegar and adjust seasoning with additional salt or pepper as needed.
07 - Ladle into bowls and garnish with chopped fresh parsley if desired. Serve warm with crusty bread.
