Vegan Red Lentil Stew

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 3 oz tomato paste
• 1 cup dry red lentils
• 1/2 lb carrots
• 1 medium potato
• 6 cups vegetable broth**
• 1 Tbsp cumin
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/8 tsp cayenne pepper

Directions

1. Chop the onion into small pieces and finely mince the garlic. Warm the olive oil in a large pot over medium heat, then add the onion and garlic and cook until they turn soft and translucent, about 5 minutes. Stir in the tomato paste and cook for another 3-4 minutes, stirring as it darkens a bit and develops a sweeter flavor.
2. As that mixture cooks, peel the potato and carrots, then cut them into small dice. Wash the lentils under water. When the tomato paste has had time to caramelize, put the carrots, potato, and lentils into the pot.
3. Pour in 6 cups of vegetable broth, then add the cumin, smoked paprika, and cayenne pepper. Stir everything together so the seasonings are evenly distributed. Cover the pot, raise the heat to high, and bring the soup to a boil. Once it is boiling vigorously, lower the heat all the way down and let it gently simmer for 30 minutes.
4. When the stew has simmered for 30 minutes, stir it well and season with salt, beginning with 1/2 teaspoon. Add more if you want it saltier; the total amount used was about 3/4 teaspoon. Serve while hot.