Smoky Spanish Stew

Heat 3 tbsp olive oil in large pot over medium heat. Add garlic and just half the beluga lentils and cook until fragrant and crispy, 4 to 7 minutes. Using slotted spoon, transfer toasted garlic lentils to paper towel-lined plate, leaving garlic oil in pot. Season with ¼ tsp salt and a pinch of pepper. (4-servings: use 6 tbsp olive oil, ½ tsp salt)

Add onion and root vegetable blend to garlic oil in same pot and cook over medium-high heat until softened and beginning to brown, 5 to 7 minutes. Stir in smoked paprika, thyme, ¼ tsp salt, and ½ tsp pepper and cook until fragrant, about 1 minute. Add 4 cups water, green lentils, and potatoes. Bring to boil, cover, reduce heat to medium, and simmer, stirring occasionally, until vegetables and green lentils are tender, 25 to 30 minutes. Stir in tomato powder, tomatoes, and remaining beluga lentils. Continue to cook until stew has thickened, 4 to 6 minutes. (4-servings: use 4 tsp thyme, ½ tsp salt, 1 tsp pepper, 6 cups water)

Off heat, stir just half the vinegar into stew and season to taste with salt and pepper. Ladle stew into bowls and sprinkle with toasted garlic topper. Soup's on!

For lentils, to “sort” (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones.