Follow these simple steps to create your delicious Savory Lentil Stew:

1. Prepare the Lentils: Place the brown or green lentils in a fine-mesh sieve. Rinse them thoroughly under cold running water until the water runs clear. Pick through them carefully to remove any small stones or debris. Set aside.
2. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion, diced carrots, and diced celery (this combination is known as a mirepoix). Cook, stirring occasionally, for about 7-10 minutes, or until the vegetables have softened and the onion is translucent. Don’t rush this step; sweating the vegetables properly builds a crucial flavour base.
3. Add Garlic and Spices: Add the minced garlic, dried thyme, dried rosemary (if using), smoked paprika, ground cumin, and red pepper flakes (if using) to the pot. Stir constantly and cook for about 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic. Toasting the spices briefly helps to release their aromatic oils.
4. Incorporate Lentils and Liquids: Pour the rinsed lentils into the pot. Stir to coat them slightly with the oil and spices. Add the undrained diced tomatoes, vegetable broth, and the bay leaf. Stir everything together well to combine.
5. Simmer the Stew: Increase the heat and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot loosely (allowing some steam to escape), and let it simmer gently.
6. Cook Until Tender: Allow the stew to simmer for 40-50 minutes, or until the lentils are tender but not mushy. Cooking time can vary slightly depending on the age and specific type of lentils used. Stir occasionally to prevent sticking, especially towards the end of the cooking time. If the stew becomes too thick for your liking during cooking, add a splash more vegetable broth or hot water.
7. Season and Finish: Once the lentils are tender, remove the pot from the heat. Carefully remove and discard the bay leaf. Stir in the balsamic vinegar or lemon juice – this touch of acidity at the end really brightens the flavours.
8. Taste and Adjust: Taste the stew and season generously with salt and freshly ground black pepper until the flavours are balanced and to your liking. Remember that lentils absorb a lot of salt, so you might need more than you initially think. Start with about 1 teaspoon of salt and add more as needed.
9. Rest (Optional but Recommended): Let the stew rest for 5-10 minutes off the heat before serving. This allows the flavours to meld together even more.
10. Serve: Ladle the hot Savory Lentil Stew into bowls. Garnish with fresh chopped parsley, if desired.