This South American Red Lentil Stew is loaded with an unexpected jazzy combination of flavors. The variety of spices and flavors compliment one another surprisingly well while bringing forward a whole lot of warmth and coziness. Don’t skimp on the fresh oregano, here, it makes the dish! I’m excited to have another lentil-based stew in my arsenal.
South American Red Lentil Stew
This South American Red Lentil Stew is loaded with warm and rich spices and flavors for a spin on a traditional lentil soup or stew.
Ingredients
- 2 Tbsp olive oil
- 2 cloves garlic , minced
- 3 stalks celery , chopped
- 1 red onion , chopped
- 1 cup chopped carrot
- 1 bell pepper , chopped
- 1 Tbsp smoked paprika
- 1 tsp cumin
- 1/2 tsp thyme
- 1 Tbsp packed fresh oregano leaves
- 1 bay leaf
- 1/2 cup red wine
- 3 cups vegetable broth
- 3/4 cup tomato sauce
- 1 zuchinni , chopped
- 1 large sweet potato , chopped
- 1 3/4 cups red lentils
- 3 cups fresh spinach leaves
Instructions
- Saute' garlic, celery, onion, carrots and bell pepper for 5 minutes in soup pot with heated oil over medium. Add spices and stir for 2 minutes. Add remaining ingredients except for spinach. Bring to boil. Reduce heat and cover leaving vented for alcohol to escape. Simmer for 35 minutes. Remove from heat and stir in spinach. Serve topped with fresh oregano.