Vegetable and Lentil Stew

Instructions

1. Step 1

   Set the large pot over medium heat and warm the olive oil.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large pot

2. Step 2

   Add the onion, carrot, and celery. Cook, stirring occasionally, until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 3.0 piece Carrot, 3.0 piece Celery, 1.0 piece Yellow Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the garlic, cumin, smoked paprika, and thyme. Cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Thyme, 12.0 gr Garlic, 4.0 gr Ground Cumin, 4.0 gr Smoked Paprika

   Cookware: large pot, wooden spoon

4. Step 4

   Add the tomato paste and cook, stirring, until it darkens slightly and coats the vegetables.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Add the lentils, tomatoes, vegetable stock, and bay leaves. Raise to high heat and bring to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 300.0 gr Brown Lentil, 400.0 gr Canned Tomato, 1200.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

6. Step 6

   Reduce to low heat, cover partially, and simmer the lentils.

   Timer: 15 min (fixed)

   Cookware: large pot

7. Step 7

   Stir in the potatoes, cover partially, and continue simmering on low heat.

   Timer: 15 min (fixed)

   Ingredients used: 500.0 gr Potato

   Cookware: large pot, wooden spoon

8. Step 8

   Stir in the zucchini and simmer uncovered on low heat until the lentils, potatoes, and zucchini are tender.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 gr Zucchini

   Cookware: large pot, wooden spoon

9. Step 9

   Add the kale and simmer until wilted and tender.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Kale

   Cookware: large pot, wooden spoon

10. Step 10

    Remove the bay leaves. Stir in the lemon juice, salt, and black pepper, then remove the pot from the heat.

    Timer: 2 min (fixed)

    Ingredients used: 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 6.0 gr Salt

    Cookware: large pot, wooden spoon