Lentil Stew with Colombian Flavors

Ingredients

• 1 cup Brown Lentils
• 6 cups Water
• 1 medium Onion
• 3 cloves Garlic
• 1 Bell Pepper
• 2 medium Tomato
• 1 Carrot
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Smoked Paprika
• 2 cups Vegetable Broth
• 2 tablespoons Cilantro
• 2 tablespoons Lime Juice

Instructions

1. 1Place the 1 cup of brown lentils in a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Prepare your vegetables: finely dice the 1 medium onion, mince the 3 cloves of garlic, dice the 1 bell pepper into 1/2-inch pieces, dice the 2 medium tomatoes into 1/2-inch pieces, and dice the 1 carrot into 1/2-inch pieces.
3. 3Heat a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and minced garlic and cook, stirring frequently, for 3 to 5 minutes, until the onion is softened and translucent and the garlic is fragrant. Do not let the garlic brown.
4. 4Add the diced bell pepper, diced tomatoes, and diced carrot to the pot. Cook, stirring occasionally, for 5 minutes, until the vegetables begin to soften slightly.
5. 5Add the rinsed 1 cup of brown lentils, 6 cups of water, 1 teaspoon of cumin, 1/2 teaspoon of turmeric, 1/2 teaspoon of smoked paprika, and 2 cups of vegetable broth 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 30 to 40 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
7. 7Once the lentils are tender, remove the pot from the heat. Stir in the 2 tablespoons of chopped cilantro and the 2 tablespoons of lime juice.
8. 8Serve the lentil stew hot.

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