Lentil Stew

🛒 Ingredients

• Brown or Green Lentils (dry) 38 g · 125 kcal
• Olive Oil 5 g · 44 kcal
• Onion, diced 30 g · 12 kcal
• Garlic, minced 2 g · 3 kcal
• Carrots, diced 30 g · 12 kcal
• Potatoes, peeled and diced 63 g · 48 kcal
• Red Bell Pepper, diced 30 g · 9 kcal
• Crushed Tomatoes (canned) 75 g · 15 kcal
• Vegetable Broth 175 g · 4 kcal
• Bay Leaf 0 g · 0 kcal
• Smoked Paprika (Pimentón) 1 g · 3 kcal
• Cumin Powder 1 g · 2 kcal

👨‍🍳 Instructions

1. Rinse the lentils thoroughly under cold water; set aside.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion, carrots, and bell pepper until softened, about 8-10 minutes.
3. Add minced garlic and smoked paprika, cooking for another minute until fragrant, being careful not to burn the garlic.
4. Stir in the crushed tomatoes, bay leaf, and cumin powder. Add the rinsed lentils and diced potatoes to the pot.
5. Pour in the vegetable broth, ensuring all ingredients are submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes.
6. Cook until lentils are tender and potatoes are easily pierced with a fork, stirring occasionally to prevent sticking. Season with salt and black pepper to taste before serving hot.