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- Prepare the Lentils: Rinse the lentils under cold water and drain. In a medium saucepan, combine the lentils and vegetable broth or water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.
- Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Vegetables and Spices: Stir in the diced carrot, celery, and bell pepper. Cook for 5-6 minutes, or until the vegetables are tender. Add the diced tomatoes, tomato paste, cumin, coriander, smoked paprika, salt, and pepper. Mix well to combine and cook for another 2-3 minutes to allow the flavors to meld together.
- Combine Lentils with Vegetables: Add the cooked lentils to the skillet with the vegetables and spices. Stir gently to combine, ensuring the lentils are evenly coated with the flavorful mixture. Taste and adjust seasoning if needed.
- Simmer and Serve: Reduce the heat to low and let the lentil mixture simmer for 10-15 minutes, stirring occasionally, to allow the flavors to develop further. If the mixture becomes too dry, add a splash of vegetable broth or water.
- Garnish and Serve: Remove from heat and garnish with freshly chopped herbs, such as parsley or cilantro, for a burst of freshness and color. Serve hot, either as a main dish or as a hearty side.
Introduction
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