Recipe of Ultimate Lentil stew with crusty bread

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, lentil stew with crusty bread. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lentil stew with crusty bread is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Lentil stew with crusty bread is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have 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 1 cup dried green lentils (soaked overnight - do not use tinned)
2. Get 1 medium sized onion diced
3. Make ready 2 ripe tomatoes diced
4. Make ready 2 medium sized carrots diced
5. Prepare 5 cloves garlic
6. Get 3 teaspoons ground cumin
7. Make ready 1 teaspoon ground all spice
8. Take 1 teaspoon ground coriander
9. Get 3 bay leaves
10. Get 2 tablespoons paprika
11. Make ready 1-2 tablespoons olive oil
12. Take 750 ml water for cooking
13. Get 2 long red chillies
14. Make ready Salt - according to your taste
15. Make ready 1 tablespoon black pepper
16. Get Variations to stew can be made for more vegetables to be added:
17. Get 2 small white eggplant diced
18. Prepare 2 green zucchini diced
19. Get 2 tablespoons 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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