One-Pot Lentil Stew with Roasted Red Peppers and Green Olives
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 cup brown lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 cup roasted red peppers, chopped
- 1/2 cup green olives, sliced
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and oregano and cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes, and vegetable broth. Bring the mixture to a simmer, then reduce the heat and cook uncovered for 25 minutes, stirring occasionally.
- Stir in the roasted red peppers and green olives. Continue simmering for 10 more minutes until the lentils are tender. Season with salt and black pepper. Remove the pot from the heat and stir in the parsley before serving.
Notes
Taste the broth before adding salt because the olives already contribute plenty of brininess. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture. Serve with crusty bread to soak up the tomato base.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board