Argentine Lentil Stew (Gluten-Free)

Instructions

1. 1Measure 1 cup of brown or green lentils and rinse them under cold running water until the water runs clear. Set aside.
2. 2Finely chop 1 medium onion, 1 medium carrot, and 2 stalks of celery. Mince 3 cloves of garlic.
3. 3Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
4. 4Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
5. 5Add the minced garlic to the pot and cook for 1 minute more, until fragrant, stirring constantly to prevent burning.
6. 6Stir in 1 teaspoon of smoked paprika and 0.5 teaspoon of cumin. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
7. 7Add the rinsed 1 cup of brown or green lentils, 1 28 oz can of diced tomatoes (undrained), 4 cups of vegetable broth, and 1 bay leaf to the pot. Stir everything together.
8. 8Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally.
9. 9Remove the pot from the heat. Remove and discard the 1 bay leaf. Stir in 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Taste and add more salt and pepper if needed.