👨‍🍳 Instruktioner

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes.

   💡 Proffstips: Do not brown the vegetables; they should be tender.
2. 2

   Add minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Be careful not to burn the garlic.
3. 3

   Stir in tomato paste, cumin, coriander, turmeric, and paprika. Cook for 1-2 minutes, stirring constantly, until spices are fragrant.

   💡 Proffstips: Toasting the spices enhances their flavor.
4. 4

   Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, bay leaf, salt, and pepper. Bring to a boil.

   💡 Proffstips: Ensure lentils are well-rinsed to remove any debris.
5. 5

   Reduce heat to low, cover, and simmer for 45-60 minutes, or until lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.

   💡 Proffstips: The cooking time may vary depending on the type of lentils used.
6. 6

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.

   💡 Proffstips: Lentils absorb salt, so it's important to season at the end.
7. 7

   Ladle the stew into bowls. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

   💡 Proffstips: A squeeze of fresh lemon juice brightens the flavors of the stew.