– 1 cup green or brown lentils, rinsed and drained – 2 tablespoons olive oil – 1 large onion, diced – 2 carrots, peeled and diced – 2 celery stalks, diced – 3 cloves garlic, minced – 1 teaspoon ground cumin – 1 teaspoon smoked paprika – 1/2 teaspoon ground coriander – 1/4 teaspoon cayenne pepper (optional, for extra heat) – 1 bay leaf – 1 (14.5 oz) can diced tomatoes – 4 cups vegetable broth – 2 cups diced potatoes (such as Yukon gold or red potatoes) – 2 cups diced butternut squash – 2 cups chopped kale or spinach – Salt and pepper, to taste
Place the rinsed lentils in a pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), and bay leaf to the pot. Stir well and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes (with their juices), cooked lentils, vegetable broth, diced potatoes, and diced butternut squash to the pot. Stir to combine.
Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes until the potatoes and squash are tender.
Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.
Taste the stew and season with salt and pepper as needed. Remove the bay leaf. Serve hot, garnished with fresh parsley if desired.