Lentil – Chickpea stew

Since I move to live in Spain I realized how much Spanish people love to eat the lentils. In the beginning I cooked just simple version and in the moment when I was tired of the same flavor I decide to change it.

Lentil stew is easy to make with very simple ingredients and perfect for vegans on a serious budget. I serve it during all year around. Lentils are an excellent source of many B vitamins. Properly prepared through soaking, lentils are also an excellent source of minerals like iron, phosphorus, potassium and zinc. 

You could serve this up with some steamed rice; that would work very well if you preferred not to have bread. 

Ingredients:

• 1/4 cup extra virgin olive oil
• 1 brown or red onion, diced
• 1 red bell pepper
• 3.5 cups brown lentils (soaked overnight and rinsed well)
• 1 tbsp tomato paste
• 1/4 tsp hot paprika powder
• 2 bay leaves (snapped in half)
• Boiling water
• 2 cloves of garlic, finely chopped
• Salt to taste, Cayenne pepper
• Handful of cooked Chickpeas
• 1 Carrot
• Pinch of Cumin powder
• Fresh Parsley

Direction:

1. In a large saucepan, on medium heat the oil and onion until it becomes translucent.
2. Add in the lentils and stir making sure that don’t stick to the bottom. Cook for a few minutes.
3. Add in carrot, red bell pepper,tomato paste, hot paprika powder, Cumin powder, bay leaves and liquid enough to cover the lentils. Bring to the boil and reduce to low-medium heat.
4. Add in the chopped garlic and salt to taste, Cayenne pepper, Parsley, Chickpeas and simmer for 20-30 minutes until the lentils are cooked. I normally top up the water another 1-2 times as it evaporates. Make sure you always have enough liquid to cover the lentils on the top and remember to give it a stir every 5 or so minutes.
5. Once cooked, remove the bay leaves and serve with some rice or bread.