Lentils and peppers stew


A wonderful, comforting stew with lots of flavor that can serve both as a main or a side dish. Using different color peppers will definitely take it to the next level but any kind of peppers will work just fine.

  Ingredients (serves 4-6)
- 1 cup lentils, picked and rinsed
- 1 onion, thinly sliced
- 3 peppers (different colors if possible), cut into bite-size pieces
- 3-4 potatoes, cut into bite-size pieces
- 3 garlic cloves, smashed and minced
- 1 Tablespoon tomato paste
- 1 Tablespoon pepper paste 
- 1 teaspoon ground cumin
- 3 Tablespoons good quality vegetable oil
- salt and pepper to taste

 Boil the lentils in plenty of salted water, drain and reserve about 1 cup of their cooking water.
 Bring a large pot of salted water to a rolling boil, add the potatoes and cook for about 5 minutes or until fork tender (do not overcook), drain and reserve.
 Heat the oil and sauté the onions until translucent, add the peppers, and cook until they soften. Add the garlic and sauté a few seconds, until fragrant, then add the tomato paste, pepper paste, cumin, salt and pepper and, stirring constantly cook for about a minute. Add the potatoes, drained lentils and a little bit of the cooking water, and cook for about 4 minutes more, to heat through. Taste and adjust seasonings. Serve with marinated peppers salad and bread or Ralurabic rice. Enjoy!






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