🌎 The World Cookbook

2 tbsp extra virgin olive oil 30 ml
1/2 onion finely diced
1/2 green bell pepper finely chopped
1/2 red bell pepper finely chopped
4 cloves garlic roughly minced
1 tsp sweet smoked Spanish paprika 2.30
1/2 cup tomato sauce 115 grams
1 cup uncooked brown lentils 210 grams
2 small potatoes cut into small 1/2 inch (1.25 cm) pieces
1 carrot thinly sliced
5 cups vegetable broth 1150 ml
1 bay leaf
pinch sea salt
dash black pepper

Heat a large deep fry pan or a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil. After 2 minutes add in 1/2 onion finely diced, 1/2 green & 1/2 red bell pepper finely chopped and 4 cloves garlic roughly minced, mix with the olive oil. Once all the vegetables are lightly sauteed, about 5 minutes, add in 1 tsp sweet smoked paprika, quickly mix together, then add in 1/2 cup tomato sauce, raise the heat to a medium-high and simmer. Meanwhile, measure out 1 cup of uncooked brown lentils, add them into a sieve and rinse under cold running water, removing any debris if found. After simmering the tomato sauce for 3 minutes and it has really thickend up, add in the rinsed lentils, 2 small potatoes that have been cut into small 1/2 inch (1.25 cm) pieces, 1 carrot that´s been thinly sliced and season with black pepper, mix together, then add in 5 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the pan and lower the heat to a low heat, simmer for 30 to 35 minutes or until the lentils are fully cooked through, then remove the lid, season with sea salt and simmer for 1 to 2 more minutes. Transfer the lentil stew into shallow bowls and sprinkle with finely chopped parsley, enjoy!