# What You'll Need:
→ Legumes & Dried Fruits
01 - 2 cups dried brown or green lentils, rinsed
02 - 12 pitted prunes, halved
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, chopped
07 - 3 cloves garlic, minced
08 - 1 large tomato, diced or 1 cup canned diced tomatoes
09 - 2 bay leaves
→ Liquids & Pantry
10 - 6 cups vegetable broth
11 - 2 tablespoons olive oil
12 - 1 tablespoon tomato paste
13 - Salt and freshly ground black pepper, to taste
→ Spices & Seasonings
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon ground cinnamon
→ Optional Finishing
17 - 2 tablespoons chopped fresh parsley
18 - 1 tablespoon red wine vinegar, to taste
# Step-by-Step Guide:
01 - Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, and bell pepper; sauté for 8 to 10 minutes until softened.
02 - Incorporate garlic, tomato paste, smoked paprika, cumin, and cinnamon. Cook for 1 minute until fragrant.
03 - Stir in diced tomato, lentils, prunes, bay leaves, and vegetable broth until well combined.
04 - Bring mixture to a boil, then lower heat, cover, and simmer for 45 to 55 minutes, stirring occasionally, until lentils are tender and the stew has thickened.
05 - Remove bay leaves, season with salt and pepper, and add red wine vinegar to brighten flavors to desired taste.
06 - Ladle hot stew into bowls and garnish with chopped fresh parsley.
