A comforting and flavorful lentil stew with a rich tomato base, perfect for a cozy meal.
Rinse the lentils under cold water and set aside.
Rinsing the lentils removes any debris and helps them cook evenly.
In a Dutch oven, combine the lentils and water. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes.
Partially covering the pot allows steam to escape, preventing overflow.
Meanwhile, peel and dice the onion and garlic.
Dicing the onion and garlic finely ensures they cook quickly and evenly.
Heat the olive oil in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Add the cumin, paprika, thyme, and red pepper flakes to the skillet. Stir and cook for 1 minute to toast the spices.
Toasting the spices enhances their flavor and aroma.
Add the diced tomatoes and tomato paste to the skillet. Stir to combine and cook for 5 minutes.
Cooking the tomatoes concentrates their flavor and creates a rich base.
Transfer the tomato mixture to the Dutch oven with the lentils. Stir well and continue to simmer, partially covered, for 25 minutes, stirring occasionally.
Stirring occasionally prevents sticking and ensures even cooking.
Season with salt and black pepper to taste. Stir in the balsamic vinegar just before serving.
Adding vinegar at the end brightens the flavors of the dish.
Serve the stew hot, garnished with fresh herbs if desired. Enjoy!
Serving with a side of crusty bread makes this dish even more satisfying.
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