Dairy & Nut-Free Chilean Lentejas con Riendas (Lentil Stew with Noodles)

Instructions

1. 1Rinse the 1 cup of brown or green lentils under cold running water. In a large heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat, which is about 175°C. Add the 1 medium onion, chopped, the 1 medium carrot, diced, and the 1 stalk celery, diced. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion looks translucent.
2. 2Add the 2 cloves of garlic, minced, to the pot and cook, stirring constantly, for 1 minute more, until fragrant. Be careful not to burn the garlic.
3. 3Stir in the rinsed 1 cup of lentils, the 6 cups of vegetable broth, the 1 14.5oz can of diced tomatoes (undrained), the 1 teaspoon of smoked paprika, the 1/2 teaspoon of dried oregano, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Stir everything together to combine.
4. 4Increase 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 30 to 40 minutes. Stir occasionally to prevent sticking. The lentils are tender when they are soft and easily mashed against the side of the pot.
5. 5Add the 1/2 cup of small pasta to the simmering lentil stew. Stir well to make sure the pasta is submerged. Continue to simmer, uncovered, for another 10 to 15 minutes, or until the pasta is cooked through and tender. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
6. 6Taste the stew and add more salt or pepper if needed. Serve the Dairy & Nut-Free Chilean Lentejas con Riendas hot.

Related Guides