Smoky Paprika Lentil Goulash is a hearty and comforting dish that brings a twist to traditional goulash with the earthiness of lentils and the warmth of smoked paprika. Perfect for chilly nights, this plant-based version is both satisfying and packed with flavor.
The base of this dish starts with olive oil, which gives a subtle richness while helping to cook the vegetables. Onion adds a sweet base flavor, while garlic brings its classic aromatic touch. Carrots and red bell pepper add a bit of natural sweetness and texture to the goulash. The star of the show, smoked paprika, delivers that irresistible smoky depth, and ground cumin enhances the earthiness. Dried thyme provides a hint of herbal complexity.
Lentils are the heart of this dish, offering substance and protein. They soak up the flavors beautifully. Vegetable broth keeps the dish moist and adds to the savory base. Diced tomatoes and tomato paste add a rich, tangy depth, while soy sauce sneaks in a touch of umami. Finally, salt and pepper bring all the flavors together, and a sprinkle of fresh parsley adds a burst of color and freshness right before serving.
This goulash pairs wonderfully with a crusty loaf of bread for dipping and soaking up the rich sauce. A side of steamed greens, like spinach or kale, complements the dish beautifully. For a comforting touch, serve it over a bed of creamy mashed potatoes.
Start by heating a couple of tablespoons of olive oil in a large pot over medium heat. Once it's shimmering, toss in the diced onion. Give it a stir every so often until the onion turns translucent, which should take about five minutes.
Next, add the minced garlic, sliced carrots, and chopped red bell pepper to the pot. Stir them around and let them cook for another three minutes or so until the vegetables start to soften slightly.
Now, it's time to add the spices. Stir in the smoked paprika, ground cumin, and dried thyme, ensuring the vegetables are evenly coated. This step really brings out the aroma, so enjoy the smell as it fills your kitchen.
Pour in the dried lentils, followed by the vegetable broth. Add the diced tomatoes, tomato paste, and soy sauce. Give everything a thorough stir to make sure the ingredients are well combined.
Increase the heat to bring the mixture to a boil. Once bubbling, reduce the heat to low and cover the pot. Let it simmer gently for about 30 to 35 minutes, or until the lentils are tender but not mushy.
Finally, season with salt and pepper to taste. Serve hot with a generous sprinkle of fresh parsley for a pop of color and freshness.
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