Cookwith

Name: Smoky Mediterranean Lentil & Vegetable One-Pot Stew
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dried green or brown lentils, rinsed; 2 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 small carrot, diced; 1 celery stalk, diced; 1/2 cup sun-dried tomatoes (not in oil), chopped; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/4 tsp crushed red pepper flakes (optional); 4 cups low-sodium vegetable broth or water; 1/2 cup jarred roasted red peppers, diced; 1/4 cup pitted Kalamata olives, halved (optional); Salt and pepper, to taste; Juice of 1/2 lemon (about 1 tbsp); Chopped fresh parsley or dried parsley flakes, for garnish

Smoky Mediterranean Lentil & Vegetable One-Pot Stew

CandiedPear6832

This hearty one-pot stew unites pantry staples—dried lentils and preserved vegetables—into a comforting, flavor-packed Mediterranean-inspired meal. Smoked paprika and sun-dried tomatoes create a deep, smoky backbone, while roasted red peppers and a splash of lemon bring brightness. Olives add a briny punch, but can be left out for a more classic stew. With only shelf-stable or long-life fridge ingredients, it’s a perfect dinner for summer evenings or any time your fridge is running low on fresh produce. The recipe is flexible: use whatever dried legumes or jarred veggies you have on hand!

Ingredients

Instructions

Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
Add garlic, sun-dried tomatoes, smoked paprika, thyme, oregano, and red pepper flakes. Stir for 1 minute until the spices are fragrant.
Add dried lentils and stir to coat in the aromatics. Pour in the vegetable broth or water and bring to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until lentils are tender and most of the liquid is absorbed.
Stir in roasted red peppers and olives. Simmer uncovered for 5 more minutes to blend flavors. Season with salt and pepper to taste.
Remove from heat and stir in lemon juice. Ladle into bowls and garnish with chopped parsley.