Spanish Lentil Stew with Roasted Vegetables and Garlic Bread

Step 1: Rinse and cook the lentils

Rinse the brown lentils and place them in a large pot with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.

• 1 cup brown lentils
• 4 cups vegetable broth

Step 2: Sauté the vegetables

In a separate pot, heat olive oil over medium heat. Add the diced onion, carrots, celery, and red bell pepper. Sauté for 5-7 minutes until vegetables are tender.

• 2 tablespoons olive oil
• 1 onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 red bell pepper (diced)

Step 3: Combine the lentils and vegetables

Add the sautéed vegetables to the pot of lentils. Stir in the can of diced tomatoes and season with paprika, cumin, smoked paprika, salt, and pepper. Simmer for an additional 15 minutes.

• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Step 4: Roast the mixed vegetables

While the stew is simmering, roast the mixed vegetables in the oven until tender and lightly caramelized.

Step 5: Make the garlic bread

In a small bowl, mix minced garlic with olive oil. Spread this garlic oil mixture onto the slices of crusty bread and toast until golden and crispy.

• 3 cloves garlic (minced)
• 2 tablespoons olive oil
• Crusty bread slices

Step 6: Serve the dish

Serve the Spanish Lentil Stew in bowls, accompanied by the mixed roasted vegetables and garlic bread. Enjoy!