# What You'll Need:
→ Legumes & Pulses
01 - 2 cups dried brown or green lentils, rinsed
02 - 6 cups vegetable broth
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 1 large potato, peeled and diced
08 - 1 bay leaf
→ Fruits
09 - 1 cup pitted prunes, halved
10 - 1 medium tomato, diced (or 1 cup canned diced tomatoes)
→ Seasonings & Oils
11 - 3 tablespoons olive oil
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon ground cinnamon
15 - 1 teaspoon salt, adjust to taste
16 - ½ teaspoon black pepper
→ Garnish (optional)
17 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion, diced carrots, and diced celery. Cook for 7 to 8 minutes until softened.
02 - Stir in minced garlic, ground cumin, smoked paprika, and ground cinnamon. Cook for 1 minute until fragrant.
03 - Add diced potato and diced tomato to the pot. Stir occasionally and cook for 2 to 3 minutes.
04 - Add rinsed lentils and vegetable broth to the pot. Incorporate bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 35 minutes.
06 - Stir in halved prunes and simmer uncovered for an additional 20 to 25 minutes until lentils and vegetables are tender and the stew thickens.
07 - Adjust seasoning if necessary. Remove bay leaf. Ladle stew into bowls, garnish with fresh parsley if desired, and serve hot.
