Argentine Lentil Stew (Gluten-Free)

Instructions

1. 1Measure the 1 cup of brown or green lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set aside.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil.
3. 3Once the olive oil is shimmering, add the 1 medium onion, 1 medium carrot, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
4. 4Add the 3 cloves of minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute more. Be careful not to burn the garlic.
5. 5Pour in the about 410 g can of diced tomatoes (undrained), the 4 cups of vegetable broth, 1 teaspoon of smoked paprika, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together.
6. 6Add the rinsed 1 cup of brown or green lentils to the pot. Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender and have absorbed some of the liquid. Stir occasionally to prevent sticking.
7. 7Remove and discard the 1 bay leaf from the stew. Stir in the 1 tablespoon of lemon juice.
8. 8Serve the Argentine Lentil Stew hot.

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