Lentil and Tomato Stew with Thyme and Paprika

Peel and dice the yellow onion into small pieces. Peel and mince the garlic cloves. Scrub and slice the carrots into half-moons. Chop the celery stalks into small pieces.

In a large Dutch oven or stockpot, warm the olive oil over medium heat. Add the diced onion and cook, stirring with a wooden spoon, for 5 minutes until softened and translucent.

Add the minced garlic, sliced carrot, and chopped celery. Cook for another 5 minutes, letting the vegetables soften and release their sweetness into the oil.

Sprinkle in the paprika and stir it through the vegetables, letting it bloom in the warm oil for about 30 seconds until fragrant.

Pour in the chicken broth and tomato sauce, scraping up any bits from the bottom of the pot with your wooden spoon.

Add the lentils and stir to combine. Nestle the thyme sprigs into the liquid.

Raise the heat to high and bring the stew to a gentle boil, then reduce the heat to low. Partially cover the pot and let it simmer undisturbed for 25 to 30 minutes, until the lentils are tender and the broth has thickened.

Remove the thyme sprigs. Season with salt and black pepper, tasting and adjusting as you like — Esther always says a patient pinch more salt works wonders.

Remove the pot from heat and let the stew rest for 5 minutes. This allows the flavors to settle and the broth to further thicken.

Ladle into deep bowls and serve with crusty bread alongside for dipping, or a simple green salad. A squeeze of lemon over the top is a kind finish if you have one on hand.