Argentine Lentil Stew (Guiso de Lentejas)

Instructions

1. 1Measure 1 cup of brown or green lentils into a fine-mesh colander and rinse them under cool running water until the water runs clear. Set the rinsed lentils 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. Once the oil is shimmering, add the 1 medium onion, 1 medium red bell pepper, and 1 medium carrot. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the 3 cloves of minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 1 28 oz can of diced tomatoes (undrained), 6 cups of vegetable broth, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together.
5. 5Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking. The stew is ready when the lentils are tender to the bite.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Taste the stew and add more salt or black pepper if needed. Serve the Argentine Lentil Stew hot.

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