The Best Lentils of Your Life

De Spain on a Fork · 60 min

Ingredientes

Preparación

1. Heat olive oil in a stock pot over medium heat.
2. Finely chop the onion, roughly chop the garlic, finely chop the green pepper, cut the peeled carrots into small bite-size pieces, and grate the tomatoes.
3. Add the onion, garlic, pepper and carrot to the pot (not the tomato). Stir for 3–4 minutes until lightly sautéed.
4. Add the sherry vinegar, paprika and cumin and stir quickly. Add the grated tomato, mix and simmer.
5. Rinse the lentils in a fine sieve.
6. When the grated tomato has thickened slightly, about 3–4 minutes, add the lentils, vegetable broth and bay leaf. Bring to a high heat until boiling, cover, and reduce to low.
7. Meanwhile, bring the 3 cups of broth to the boil in a saucepan, season with sea salt, add the rice and stir. Cover, reduce to low-medium and cook until the rice is done and the broth is absorbed (about 15 minutes, or per the package instructions). Rest covered for a couple of minutes, then fluff with a fork.
8. After 20–25 minutes, when the lentils are cooked through, season with sea salt and black pepper, mix and remove from the heat.
9. Put rice in a shallow bowl, add lentils beside it, and sprinkle chopped parsley between them.

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