Budget Broken Rice and Lentil Stew with Carrot and Crispy Bread Crumble

Instructions

1. 1

   1. Heat a medium pot over medium heat and add 1 tablespoon of vegetable oil. Add the onion, 3 minced garlic cloves, and carrot; cook for 5 minutes, stirring, until the onion looks translucent.

2. 2

   2. Add the sweet paprika, ground cumin, and dried oregano. Stir for 30 seconds to bloom the spices without burning the garlic.

3. 3

   3. Add the crushed tomato, brown lentils, broken rice, salt, black pepper, and water. Mix well and bring to a boil.

4. 4

   4. Once boiling, reduce to medium-low heat, partially cover, and cook for 25 to 28 minutes, stirring once or twice, until the lentils and rice are tender and the stew is thick. Add a little more hot water if needed.

5. 5

   5. Meanwhile, preheat the oven to 180 °C / 350 °F. Mix the crumbled bread with the remaining tablespoon of vegetable oil, the remaining minced garlic clove, and half of the parsley.

6. 6

   6. Spread that mixture on a small tray and bake for 8 to 10 minutes at 180 °C / 350 °F, stirring halfway through, until the bread is golden and crisp.

7. 7

   7. Taste the stew and adjust with more salt or black pepper if desired. Turn off the heat and stir in the remaining fresh parsley.

8. 8

   8. Serve the stew hot and finish each portion with the crispy bread crumble on top just before serving.