Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add 2 medium diced yellow onions and sauté until softened, about 8 minutes.

2. 2

   Stir in 4 minced garlic cloves, 2 tablespoons of harissa paste, 1 tablespoon of smoked paprika, 1 tablespoon of sweet paprika, 1 teaspoon of dried marjoram, and 1 teaspoon of caraway seeds, cooking for 2 minutes until fragrant.

3. 3

   Add 2 tablespoons of tomato paste, 2 large diced carrots, 2 medium diced parsnips, and 3 medium diced potatoes to the pot, mixing well to coat the vegetables.

4. 4

   Pour in 6 cups of vegetable broth, add 1 cup of rinsed green lentils and 2 bay leaves, then bring the mixture to a gentle simmer.

5. 5

   Cover the pot tightly and transfer it to a preheated oven at 160°C (325°F), slow-cooking for 3 hours, or until the lentils are tender and the vegetables are soft.

6. 6

   Season the paprikash with salt and freshly ground black pepper to taste, removing the bay leaves before serving this hearty stew.