Dairy-Free Chilean Lentil Stew (Lentejas)

Instructions

1. 1Measure the 1 cup of brown lentils and rinse them under cool running water in a colander 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. Once the oil is shimmering, add the 1 medium onion, chopped, the 1 medium carrot, diced, and the 1 stalk celery, diced. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Add the 2 cloves garlic, minced, and cook for 1 more minute until fragrant.
3. 3Add the rinsed 1 cup of brown lentils to the pot. Pour in the 6 cups of vegetable broth. Add the 1 14.5 oz can of diced tomatoes (undrained), 1 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together.
4. 4Increase the heat to medium-high (204.4°C / 200°C) and bring the stew to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
5. 5Carefully remove and discard the 1 bay leaf from the pot.
6. 6Stir in the 1 tablespoon of red wine vinegar.
7. 7Serve the dairy-free Chilean lentil stew hot, garnished with the 2 tablespoons of fresh parsley, chopped.

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