Date: 09 Jul 2026
Ingredients
250 g red lentils
1 onion
2 carrots
1 red pepper
2 cloves garlic
2 tbsp olive oil or vegetable oil
2 tbsp tomato paste
1 tsp paprika
1 tsp cumin
1 tsp turmeric (optional)
Salt and pepper to taste
About 800 ml vegetable broth or water
Fresh parsley for serving
Method of preparation
Wash the red lentils thoroughly under running water.
Cut the onion, carrots and pepper into small cubes, and mince the garlic.
Heat the fat in a saucepan and sauté the onion for 2–3 minutes.
Add the carrots, pepper and garlic and cook for another 5 minutes.
Add the tomato paste, paprika, cumin and turmeric. Mix well.
Add the washed red lentils and pour in the broth.
Cook over medium heat for about 20 minutes until the lentils are completely tender.
Season with salt and pepper and sprinkle with fresh parsley.
Helpful tips
If you prefer a creamier texture, puree some of the finished stew.
Add coconut milk for a more exotic flavor.
Serve with toasted bread or homemade bread.
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