Slow-Simmered Red Lentil Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Earthy red lentils cooked low and slow with smoked paprika and carrots for a deeply flavorful, protein-rich bowl. This Indian-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs red lentils, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 2 medium carrots
• 1 medium onion
• 3 cloves garlic
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tbsp olive oil
• 2 tbsp fresh cilantro

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a heavy pot over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 3 minutes until softened.
2. Step 2: Stir in 2 medium diced carrots, 1 cup rinsed red lentils, 1 tsp smoked paprika, and 1/2 tsp cumin. Cook for 1 minute until fragrant.
3. Step 3: Add 4 cups chicken broth, bring to a gentle simmer, then cover and cook for 25 minutes until lentils are tender. Stir in 2 tbsp fresh cilantro just before serving.