Hearty Uruguayan Lentil Stew

local_grocery_store Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried lentils, rinsed
• 1 can canned diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat.
2. 2.Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. 3.Add the minced garlic and cook for an additional 1 minute.
4. 4.Add the rinsed lentils, diced tomatoes, vegetable broth, smoked paprika, cumin, salt, and black pepper to the pot. Stir well to combine.
5. 5.Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for 30-40 minutes, or until the lentils are tender.
6. 6.Taste and adjust the seasoning if needed.
7. 7.Serve the Uruguayan Lentil Stew hot, garnished with fresh cilantro.
8. 8.Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of flavor, add a pinch of red pepper flakes to the stew.
• chevron_rightFeel free to customize the vegetables in this stew based on what you have on hand.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.