Easy Lentil Goulash with Vegetables

This lentil goulash is made for days when you want something warm and filling without committing to a long cooking session. Everything comes together in one pot, with simple ingredients and a steady, forgiving rhythm that doesn’t punish small mistakes.

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Ingredients

• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced small
• 1 red bell pepper, chopped
• 1 small zucchini, diced
• 2 tbsp olive oil
• 1½ tsp sweet paprika
• ½ tsp smoked paprika
• ½ tsp ground cumin
• Salt and freshly ground black pepper
• 1 tbsp tomato paste
• 2½ cups vegetable stock or water
• 1 bay leaf

To finish

• Chopped parsley or dill
• A squeeze of lemon (optional)

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Instructions

1. Start with the base.
   Heat olive oil in a medium pot. Add onion and cook gently until soft and translucent — no browning needed.
2. Add aroma, not heat.
   Stir in garlic, carrot, and bell pepper. Cook for a few minutes until the vegetables smell sweet rather than sharp.
3. Season early.
   Add both paprikas, cumin, salt, and pepper. Stir briefly to coat the vegetables.
4. Build the body.
   Mix in tomato paste, then add lentils, bay leaf, and stock. Bring to a gentle simmer.
5. Let it cook quietly.
   Cover and simmer on low heat for about 25 minutes, stirring once or twice.
6. Finish with softness.
   Add zucchini and cook uncovered for another 8–10 minutes, until lentils are tender and the stew thickens naturally.
7. Adjust and rest.
   Taste, add lemon if needed, and let the goulash rest for 5 minutes before serving.

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Storage:

• Keeps well in the fridge for up to 3 days
• Thickens overnight — loosen with water when reheating
• Freezes well in small portions
• Tastes better the next day

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