Lentejas Colombianas (Gluten-Free Lentil Stew)

Ingredients

• 1.5 cups Brown or green lentils
• 6 cups Water
• 2 cups Vegetable broth
• 1 medium Onion
• 1 medium Red bell pepper
• 1 medium Carrot
• 3 cloves Garlic
• 1 large Tomato
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Smoked paprika
• 1 leaf Bay leaf
• 0.25 cup Cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1Measure 1.5 cups of brown or green lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Prepare your vegetables: finely dice 1 medium onion, 1 medium red bell pepper, and 1 medium carrot. Mince 3 cloves of garlic. Dice 1 large tomato.
3. 3In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat (350°F / 175°C). Add the diced onion, red bell pepper, and carrot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. 4Add the minced garlic and diced tomato to the pot. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant.
5. 5Stir in 1 teaspoon of cumin and 0.5 teaspoon of smoked paprika. Cook for 30 seconds, stirring constantly, until fragrant.
6. 6Add the rinsed 1.5 cups of lentils, 6 cups of water, 2 cups of vegetable broth, and 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a rolling boil.
7. 7Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 40-45 minutes, or until the lentils are tender and easily mashed with a fork. Stir occasionally to prevent sticking.
8. 8Remove and discard the 1 bay leaf from the pot. Stir in 0.25 cup of chopped cilantro. Season with 1 teaspoon of salt and 0.5 teaspoon of pepper. Serve hot.

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