Red Lentil Stew
A hearty plant-based red lentil stew with tomatoes, cumin and bay leaf, aromatic and satisfying.
Ingredients
| 1 ч.ч./tea-cup | red lentils |
| 2 бр./approx. | canned peeled tomatoes |
| 1 л/L | vegetable broth |
| 60 г/g | onion (1 medium) |
| 3 бр./cloves | garlic cloves |
| 1 с.л./tbsp | olive oil |
| 1 1/2 ч.л./tsp | cumin |
| 1 бр./leaf | bay leaf |
| 1 ч.л./tsp | paprika |
| на вкус/to taste | black pepper |
| на вкус/to taste | salt |
| за поднасяне/to serve | parsley |
Instructions
- Heat the olive oil and sweat the finely chopped onion in it.
- When the onion turns translucent, add the minced garlic, the cumin and the paprika. Then add the chopped or puréed tomatoes, the vegetable broth and the bay leaf.
- Bring the vegetable mixture to a boil, cook for about 10 minutes and add the cleaned, rinsed lentils. Lower the heat to medium and cook for a further 15-20 minutes. Serve sprinkled with chopped parsley.