Lentil Stew

Ingredients

• 2 tbsp Vegetable oil (for sautéing)
• 1 large Onion (chopped)
• 4 cloves Garlic (chopped or crushed)
• 2 medium Tomatoes (chopped)
• 2 tbsp Tomato paste
• 1 cube Vegetable bouillon cube (or according to the saltiness of the stock used)
• 2 whole Dried limes (pierced several times; the source specifies two)
• 2 whole Hot peppers (or to taste; the source specifies two)
• 2 cup Brown or green lentils (washed and approximately soaked; the source specifies two cups)
• 7 cup Water (add more if the stew becomes too thick)
• Black pepper (a pinch or to taste)
• Mixed spices (a pinch or to taste)
• Salt (to taste, taking into account the saltiness of the bouillon cube)
• Turmeric (a pinch or to taste)
• Ground black lime (an additional pinch for seasoning)

Steps

1. 1

   Wash the lentils thoroughly and soak them in advance, as stated in the source. Drain them before adding them to the pot.

2. 2

   Heat the oil in a deep pot over medium heat.

3. 3

   Add the chopped onion and sauté until softened and translucent, beginning to turn golden, about 4–5 minutes.

4. 4

   Add the chopped garlic and stir until fragrant, about 30–60 seconds, without allowing it to burn.

5. 5

   Add the chopped tomatoes and sauté for a few minutes until they begin to soften and release their juices.

6. 6

   Add the tomato paste and vegetable bouillon cube, stirring until the cube dissolves and the paste blends with the tomatoes.

7. 7

   Add the two pierced dried limes and two hot peppers, then stir the ingredients briefly until fragrant.

8. 8

   Add the washed and soaked lentils and stir them into the vegetable mixture until coated with the flavors.

9. 9

   Season with black pepper, mixed spices, salt, and turmeric, adding a pinch of ground black lime.

10. 10

    Pour the water into the pot and scrape the bottom with a spoon to incorporate all the ingredients. Increase the heat until the stew begins to boil.

11. 11

    Reduce the heat to low and partially cover the pot. Simmer gently until the lentils are tender and the stew has thickened, about 25–30 minutes, stirring occasionally.

12. 12

    Taste the stew and adjust the salt and spices. If it is too thick, add a little water and let it boil for a few additional minutes.

13. 13

    Serve the lentil stew hot, removing the dried limes before serving if desired.

Notes

The precise amounts of oil, water, vegetables, and spices were not provided in the description; they were estimated based on the stated amount of lentils, which is two cups. The source recommends gentle cooking until the stew thickens.

Nutrition per serving

• Soup
• Main course
• Warm
• Winter
• Middle Eastern
• Vegetarian
• Spicy
• One-pot