Lentil Medley Stew

Ingredients:

• 1 cup Lentil Medley (French Green, Black, and Split Red Lentils)

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 red bell pepper, chopped

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper (optional, for heat)

• 4 cups vegetable broth

• 1 can (14 oz) diced tomatoes

• 2 bay leaves

• Salt and pepper, to taste

• Fresh parsley or cilantro, for garnish

• Lemon wedges, for serving

Instructions:

1. Rinse and Soak Lentils: Rinse the lentil medley under cold water. If you have time, soak them for about 1 hour in water, then drain. This step is optional but helps in reducing cooking time.

2. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, and red bell pepper. Sauté for about 5 minutes or until the vegetables are softened.

3. Add Spices: Stir in the cumin, smoked paprika, and cayenne pepper. Cook for another minute until the spices are fragrant.

4. Cook Lentils: Add the lentil medley to the pot along with the vegetable broth, diced tomatoes, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender. If the stew seems too thick, you can add more broth or water to reach your desired consistency.

5. Season and Serve: Remove the bay leaves. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley or cilantro and a squeeze of lemon juice.