Lentejas Guisadas (Colombian Lentil Stew)

Ingredients

• 1 lb Brown or green lentils
• 2 medium Carrots
• 2 medium Potatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 large Tomato
• 1 tsp Cumin
• 6 cups Vegetable broth
• 1/4 cup Cilantro
• 2 tbsp Olive oil

Instructions

1. 1Rinse the 1 lb of brown or green lentils thoroughly under cold running water until the water runs clear.
2. 2Peel and dice the 2 medium carrots into 1/4-inch pieces. Peel and dice the 2 medium potatoes into 1/2-inch cubes. Peel and finely chop the 1 medium onion. Mince the 3 cloves of garlic. Dice the 1 large tomato.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it appears softened and translucent.
4. 4Add the minced garlic and diced carrots to the pot. Cook for another 3-4 minutes, stirring frequently, until the garlic is fragrant and the carrots begin to soften slightly.
5. 5Stir in the diced tomato and the 1 teaspoon of cumin. Cook for 5 minutes, stirring often, until the tomato starts to break down and the cumin is very aromatic.
6. 6Add the rinsed 1 lb of brown or green lentils and the 6 cups of vegetable broth 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 30-40 minutes. Stir occasionally to prevent sticking. The lentils are tender when they are soft enough to be easily mashed with a fork and the stew has thickened.
8. 8Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro just before serving.

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