Argentine Lentil Stew (Lentejas)

Instructions

1. 1Measure the 1.5 cups of brown or green lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
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 oil is shimmering, add the 1 chopped onion, 1 chopped red bell pepper, and 2 chopped carrots to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
4. 4Add the 3 minced cloves of garlic, 1 teaspoon of smoked paprika, and 0.5 teaspoon of cumin to the pot. Stir constantly for 1 minute until the spices are fragrant.
5. 5Add the rinsed 1.5 cups of lentils, 1 bay leaf, 6 cups of vegetable broth, and the 1 14.5oz can of diced tomatoes (undrained) to the pot. Stir everything together.
6. 6Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 to 50 minutes, or until the lentils are tender when pierced with a fork.
7. 7Remove the pot from the heat. Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Discard the 1 bay leaf before serving.

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