Spanish Lentil Stew

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Serves 6

Cooking Time 6 to 7 hours on Low or 4 to 5 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Lentil stew is one of the easiest dishes to make in the slow cooker, yet all too often, it turns into a hodgepodge of lentils, canned tomatoes, and whatever assorted vegetables are lingering in the crisper drawer. To elevate our lentil stew from ordinary to extraordinary, we included a hefty amount of smoked paprika for a definitively Spanish bent. A bit of cumin reinforced the sweet, earthy notes of the paprika. For a flavorful foundation, we cooked the spices and aromatics in the microwave to bloom their flavors. Sweet potatoes and chopped kale paired nicely with the smoky paprika and added heartiness. For brightness, we kept the tomatoes but opted for the fresh variety and stirred them in at the end to warm through. Finishing each bowl with a drizzle of olive oil offered richness. We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow. The lentils and sweet potatoes become very tender in this stew; be sure to stir it gently to prevent them from breaking down too much. See the sidebar that follows the recipe.

1	cup chopped onion
2	tablespoons smoked paprika
1	tablespoon extra-virgin olive oil
1	tablespoon minced garlic
1	teaspoon ground cumin
8	cups vegetable broth
1	cup lentils, picked over and rinsed
1	pound sweet potatoes, peeled and cut into ¾-inch pieces
	Salt and pepper
8	ounces kale, stemmed and sliced into ½-inch-wide strips
2	tomatoes, cored and cut into ½-inch pieces

1. Microwave onion, paprika, oil, garlic, and cumin in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, lentils, potatoes, 1 teaspoon salt, and ½ teaspoon pepper. Cover and cook until lentils are tender, 6 to 7 hours on low or 4 to 5 hours on high.

2. Gently stir in kale, cover, and cook on high until tender, 20 to 30 minutes. (Adjust stew consistency with extra hot broth as needed.) Stir in tomatoes and season with salt and pepper to taste. Drizzle individual portions with extra oil and serve.