Hearty Lentil Stew

Comfort food at its finest!! Add in your favorite meat to amp up the protein! So good!

RECIPE:

1 medium onion chopped

½ small red pepper finely chopped

½ cup celery stalks finely chopped

1 medium carrot finely chopped

3-4 cups broth I like chicken broth but vegetable or veal stock work just as well

2 cups dry green or brown lentils

1 ½ cups canned tomatoes chopped, with juice

4 oz. bacon

2-3 teaspoons smoked paprika

1 teaspoon salt

Large pinch of freshly ground black pepper

Chopped fresh herbs like parsley or cilantro for garnish

1 pound meat of choice - optional

Soak the lentils in a large bowl covering them with cold tap water. Let stand for 1 to 2 hours.

In a large pot with a lid, heat the oil and sweat the onion, pepper, and celery on low heat. You want to let them soften and release liquid (sweat), but not let them brown.

Add salt and pepper, carrots, and 2 cups of broth. Cook, partially covered, for 10 minutes over low heat.

Add 1 more cup of broth, lentils, and tomatoes and simmer, covered, for 30 minutes.

In a small skillet, cook the bacon strips for 2 or 3 minutes until they are a little brown and have released some fat.

Drain and add them to the pot together with the paprika. Stir to mix and continue cooking.

Keep on simmering, checking seasonings, and adding more broth if you feel it's necessary. The amount depends on the type of lentils you use and how much the soaking process softened them.

Check to see if the lentils are fully cooked and tender, and adjust the simmering time until the bite is to your liking.

Ladle the stew into bowls, sprinkle with chopped parsley, and serve with crusty bread.

Or better yet, refrigerate until the next day, and reheat before eating it. The flavors will be amalgamated and richer.