Hello, I am Joana. Today, we’re going to make lentil stew with crusty bread recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Lentil stew with crusty bread Recipe

Lentil stew with crusty bread is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Lentil stew with crusty bread is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook lentil stew with crusty bread using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lentil stew with crusty bread:

1. Prepare dried green lentils (soaked overnight - do not use tinned)
2. Get medium sized onion diced
3. Prepare ripe tomatoes diced
4. Take medium sized carrots diced
5. Get garlic
6. Take ground cumin
7. Get ground all spice
8. Get ground coriander
9. Prepare bay leaves
10. Take paprika
11. Make ready olive oil
12. Get water for cooking
13. Prepare long red chillies
14. Take Salt - according to your taste
15. Make ready black pepper
16. Make ready Variations to stew can be made for more vegetables to be added:
17. Make ready small white eggplant diced
18. Get green zucchini diced
19. Prepare harrissa

Instructions to make Lentil stew with crusty bread:

1. Add the olive oil to a stock pot (large pot). Add the onion and cook until opaque on medium heat. Add the garlic and cook for 1 minute stirring until fragrant. Add the sliced chillies leaving a few for garnish at the end.
2. Add the diced tomatoes and all of the spices (cumin, coriander, all spice, paprika, bay leaf, salt and pepper) and stir until combined. Add 250ml of the water to combine ingredients and cook for 3-5 minutes.
3. Add the lentils, carrots and the rest of the water. You can either soak them overnight to reduce cooking time or you can add more water (500ml) to recipe and cook them longer if you haven’t soaked them. Cook from 1-3hrs on low heat. Keep an eye on them to make sure they aren’t sticking to the bottom of your pot otherwise it will get a bitter burnt taste.
4. If the stew gets a bit thick simply add small amounts of water to avoid sticky stew or burning. It should have stew juices to soak up with crusty bread loaf or baguette.
5. When the lentils are soft you can stop cooking. Serve in bowls with warm crusty bread and garnish with sliced red chillies and fresh coriander leaves.
6. Bon appetit!

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