Lentil Stew

Ingrédients

• 300 g green or brown lentils
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 2 tbsp tomato paste
• 1 can peeled tomatoes (400 g)
• 1 liter vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Pinch of cayenne pepper
• 2 tbsp olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste
• Handful of fresh parsley, roughly chopped

Préparation

1. 1

   Rinse the lentils well under cold water and let them drain.Heat a splash of olive oil in the Dutch oven over medium-high heat. Sauté the onion and garlic for 3 to 4 minutes until soft and lightly golden.Add the carrot, celery and bell pepper and cook for another 5 minutes.Stir the tomato paste, cumin, smoked paprika, turmeric and cayenne through the vegetables. Cook for 1 to 2 minutes so the spices can bloom.Add the drained lentils, the canned peeled tomatoes and the vegetable broth. Stir everything well.Bring the stew to a boil, reduce the heat and put the lid on the pot. Let it simmer for 35 to 40 minutes until the lentils are tender and the stew has thickened nicely. Stir occasionally.Taste and season with salt, pepper and a splash of lemon juice for brightness.Serve the lentil stew with fresh bread, rice or steamed couscous and garnish with fresh parsley.