Lentil Stew

This recipe is such a staple for us. Pulses, such as lentils, beans, and peas, are super affordable and loaded with nutrients. This recipe comes together in about half an hour, and can be made in advance if frozen. Our favorite part is that you only need four dishes: a pot, cutting board, spoon, and knife! So let's get started.

Ingredients:

• ½ cup red lentils, dried

• ½ cup rice

• 2 cloves garlic

• ½ medium onion

• 1 tbsp tomato paste

• 1 cups vegetable broth

• 2 cups water

• ½ tsp cumin, ground*

• 1 tsp turmeric*

• 1 tsp sweet paprika (smoked paprika also works nicely)*

• ⅛ tsp cayenne pepper*

• 1 bay leaf*

• 2 tsp thyme, dried*

• 3 tsp olive oil

• salt to taste

Instructions

1. Put the cumin and cayenne pepper into a large pot and toast it slowly (no oil).

2. In the meantime, dice the garlic and onion.

3. When the cumin begins to smell (after 2 or 3 minutes usually), add the olive oil, garlic and onion. Let it cook for 5 minutes, stirring occasionally.

4. Add the tomato concentrate, the red lentils, rice, the vegetable broth and water.

5. When it begins to boil, add the turmeric, bay leaf and thyme. Cover and let simmer gently for 20-25 minutes. Stir every few minutes. Have a quick taste test to make sure the rice is cooked to your liking. Add the salt, remove well and turn off the heat. Add the paprika and serve.

Bonus: this recipe keeps for up to one month in the freezer-perfect for making in advance!