Budget Lentil, Short Pasta and Carrot Stew with Crispy Garlic Crumb

Instructions

1. 1

   1. In a medium pot, heat 1 tablespoon of vegetable oil over medium heat. Add the onion, 2 minced garlic cloves, and the carrot. Cook for 5 minutes, stirring, until the onion turns translucent.

2. 2

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

3. 3

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

4. 4

   4. Once boiling, lower the heat and cook partially covered for 20 minutes, stirring occasionally, until the lentils are almost tender.

5. 5

   5. Add the short pasta to the stew and cook for 8 to 10 minutes more, stirring so it does not stick, until the pasta is tender and the broth is thick but still spoonable. Add a little more hot water if needed.

6. 6

   6. Meanwhile, make the crispy topping. Heat the remaining tablespoon of vegetable oil in a small skillet over medium heat. Add the remaining 2 garlic cloves, finely chopped, and cook for 20 seconds.

7. 7

   7. Add the crumbled day-old bread and toast for 2 to 4 minutes, stirring, until crisp and golden. Turn off the heat and mix in the chopped fresh parsley.

8. 8

   8. Serve the stew very hot and spoon the crispy garlic and parsley crumb over each portion just before serving.