Lentil Stew
Ingredients:
1 1/2 cups dried lentils, rinsed
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can 14.5 oz diced tomatoes
4 cups vegetable broth
1 tsp ground cumin
1/2 tsp paprika
1 bay leaf
1/4 tsp turmeric optional
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Instructions:
1 In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic, cooking until softened, about 5-7 minutes.
2 Stir in the cumin, paprika, turmeric if using, and salt and pepper. Cook for 1 minute until fragrant.
3 Add the diced tomatoes, lentils, vegetable broth, and bay leaf. Bring the stew to a simmer.
4 Cover and cook for 30-35 minutes, until the lentils are tender. Stir occasionally and add more broth or water if needed.
5 Remove the bay leaf and taste for seasoning. Garnish with fresh parsley before serving.
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