Lentil Stew with Garlic and Spices
🍳 Cook: 12 min
Ingredients
| 1 tbsp | 15 ml | olive oil |
| 1 | medium onion, finely chopped | |
| 6 | cloves garlic, pressed (3) | |
| 2 | carrots, cut into 1 cm pieces (1) | |
| 250 g | canned diced tomatoes (two fresh tomatoes) (1) | |
| 7 cup | 1.7 l | chicken or vegetable broth (3.5) |
| 2 | stalks celery, finely chopped (1) | |
| 1 | bay leaf | |
| 450 g | lentils (250) | |
| — | thyme | |
| — | oregano | |
| 1 tsp | 5 ml | salt |
| 1 | can tomato paste (1/2) | |
| 1 tsp | 5 ml | spearmint |
| 1 tsp | 5 ml | summer savory |
| 1 tsp | 5 ml | sweet red paprika |
| 1 | red bell pepper |
Instructions
- Turn on Sauté. When it heats up, add the olive oil. Add the onion and sauté for 4-5 minutes. Add the garlic and sauté 30 seconds more.
- Add the broth, carrots, celery, bay leaf, tomatoes, lentils and half of the spices (i.e. if you make a spice mix from all the spices, add half of the mix).
- (continues below)
- If cooking on a slow-cook program - cook on Low for 6 hours.
- For pressure cooking: Close the lid, leave the valve on "sealing." Select Manual or Pressure Cook on High for 12 minutes. When the program finishes, let the pressure release on its own for 10 minutes and then release it manually.
- Open the lid.
- You can garnish with a little sour cream stirred in.
Note on quantities: the source lists reduced/scaled amounts in parentheses after several ingredients (e.g. garlic 6 cloves (3), carrots 2 (1), broth 7 cups (3.5), celery 2 stalks (1), lentils 450 g (250), tomato paste 1 can (1/2)).