Lentil and Tomato Stew

Instructions

1. Step 1

   Rinse the lentils in the fine-mesh strainer under cool running water, then drain well and set aside.

   Ingredients used: 250.0 gr Lentil

   Cookware: fine mesh strainer

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the onion, carrots, and celery and cook until softened.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic, tomato paste, cumin, paprika, and black pepper. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 9.0 gr Garlic, 4.0 gr Ground Cumin, 4.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the tomatoes, vegetable stock, bay leaves, salt, and prepared lentils. Bring to a boil over high heat.

   Ingredients used: 2.0 piece Bay Leaf, 800.0 gr Canned Tomato, 9.0 gr Salt, 1000.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

5. Step 5

   Reduce to low heat, partially cover, and simmer until the lentils are tender and the stew has thickened.

   Timer: 30 min (fixed)

   Cookware: large pot

6. Step 6

   Remove the bay leaves. Stir in the lemon juice and parsley, then serve.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: large pot, wooden spoon