Estofado de lentejas

Ingredientes

• 3 tablespoons olive oil
• 2 large carrots (small dice)
• 1 medium yellow onion (small dice)
• 2 stalks celery (small dice)
• 3 cloves garlic (minced)
• 1 tablespoon balsamic vinegar
• 2 tablespoons smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups red lentils (rinsed)
• 4 cups vegetable stock
• Sea salt (to taste)
• Ground black pepper (to taste)
• 2 tablespoons fresh lemon juice
• Chopped fresh herbs for serving (parsley, cilantro, or dill)

Preparación

1. 1

   Heat oil: Heat the oil: In a large pot, warm the olive oil over medium heat.

2. 2

   Sauté vegetables: Sauté veggies: Add the diced carrots, onion, and celery to the pot. Cook until the onion is soft and clear, about 5-6 minutes.

3. 3

   Add aromatics: Add flavor: Stir in the minced garlic and cook until fragrant, around 30 seconds. Mix in the balsamic vinegar, smoked paprika, cumin, cayenne, and red lentils.

4. 4

   Simmer stew: Simmer the stew: Pour in the vegetable stock and season with salt and pepper. Bring to a simmer, then partially cover the pot. Let it cook until the lentils are tender, about 7-10 minutes.

5. 5

   Add lemon: Finish with lemon: Take the pot off the heat and stir in the fresh lemon juice.

6. 6

   Serve and enjoy: Dish out the stew hot, topped with your choice of fresh herbs.