Spanish Lentil Stew (Lentejas Estofadas)

Ingredients

• 1 cup Brown or green lentils
• 6 cups Vegetable broth
• 2 medium Carrot
• 1 medium Onion
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 0.5 tsp Cumin
• 1 Bay leaf
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 can (14.5oz) Chopped tomatoes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of brown or green lentils thoroughly under cold running water until the water runs clear.
2. 2Prepare your vegetables: peel and cut the 2 medium carrots into 1.27 cm dice, peel and cut the 1 medium onion into 1.27 cm dice, and trim and cut the 2 stalks of celery into 1.27 cm dice. Peel and mince the 3 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 120°C. Add the diced carrots, onion, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
4. 4Stir in the 1 teaspoon of smoked paprika and the 1/2 teaspoon of cumin. Cook, stirring constantly, for 30 seconds until fragrant.
5. 5Add the rinsed 1 cup of lentils, the 6 cups of vegetable broth, the 1 can (about 410 g) of chopped tomatoes, and the 1 bay leaf to the pot. Increase the heat to medium-high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 45 to 55 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
7. 7Remove and discard the 1 bay leaf. Season the stew with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Taste and add more salt or pepper if needed.
8. 8Serve the Spanish Lentil Stew hot.

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