Estofado ahumado de lentejas rojas

Ingredientes

• 3 tablespoons olive oil
• 1 yellow onion, (diced)
• 3 stalks celery, (diced)
• 3 carrots, (peeled and diced)
• 1 cup shiitake mushrooms, (sliced)
• 2 teaspoons kosher salt, (divided)
• 3 cloves garlic, (minced)
• 2 tablespoons balsamic vinegar
• 2 tablespoons smoked paprika powder
• 1 teaspoon cumin
• 2 cups dried red lentils, rinsed
• 6 cups vegetable broth
• 1 cup greens of choice ((kale, spinach, broccoli, Swiss chard), chopped)
• Optional toppings: greek yogurt, (sour cream, chives, green onions, hot sauce.)

Preparación

1. 1

   Heat olive oil in large stock pot over low/medium heat. Sauté onions for 4 minutes. Add celery, carrots and shiitakes and sauté an additional 3 minutes or until vegetables are fork tender. Add garlic, 1 teaspoon salt and cook for an additional minute.

2. 2

   Add the balsamic vinegar, smoked paprika, cumin, lentils and broth. Bring to a boil, reduce to a simmer and cook for 20-25 minutes or until lentils are soft.

3. 3

   Add the greens of choice and 1 teaspoon salt. Cover and cook for 3 minutes or until fork tender.

4. 4

   Serve with desired toppings.