Prep your ingredients. Rinse the lentils until the water runs clear. Dice the onion, carrots, celery, and potatoes. Mince the garlic. This makes the cooking process smooth and quick.

Sweat the aromatics. Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes, stirring now and then, until the onions look translucent and the veggies start to soften.

Build flavor. Stir in the garlic, tomato paste, smoked paprika, and thyme. Cook 1–2 minutes until fragrant and the tomato paste darkens slightly. This step develops a richer, almost “slow-cooked” taste.

Simmer the stew. Add the lentils, potatoes, bay leaves, and vegetable broth. If using, add soy sauce for extra umami. Bring to a boil, then lower to a gentle simmer. Cover partially and cook 25–35 minutes, stirring occasionally, until lentils are tender but not mushy.

Finish and adjust. Stir in chopped kale or spinach, if using, and cook 2–3 minutes until wilted. Remove bay leaves. Add 1–2 tablespoons red wine vinegar or lemon juice to brighten. Season with salt and pepper to taste, and add a pinch of red pepper flakes if you like heat.

Serve. Ladle into bowls and garnish with fresh parsley and a drizzle of olive oil. Serve with crusty bread or over cooked brown rice for an even heartier meal.