A delightful twist on traditional goulash, this Smoky Paprika Lentil Goulash is a hearty, plant-based dish with a rich blend of spices. Perfect for cozy nights, this vegan recipe is packed with flavor and nutrition, appealing to both vegetarians and meat-lovers alike.
Originating from the traditional Hungarian goulash, this vegan version swaps meat with protein-rich lentils and adds a smoky depth with paprika and cumin, making it a comforting dish for the plant-based diet.
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, sliced
1 red bell pepper, chopped
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
2 cups dried lentils
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 tablespoon soy sauce
Salt and pepper to taste
Fresh parsley, chopped, for garnish
1. Heat olive oil in a large pot over medium heat. Add diced onion and saute until translucent, about 5 minutes.
2. Stir in minced garlic, sliced carrots, and chopped red bell pepper. Cook for another 3 minutes until vegetables begin to soften.
3. Add smoked paprika, ground cumin, and dried thyme, stirring to coat the vegetables evenly with spices.
4. Pour in the dried lentils, vegetable broth, diced tomatoes, tomato paste, and soy sauce. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer for 30-35 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a pot over low heat, stirring occasionally, until warmed through.
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