Rustic Lentil Stew with Garlic Toast

Instructions

1. 1

   1. Rinse the lentils under cold water and set aside. Dice the onion, carrot, red bell pepper, 3 garlic cloves, and parsley; reserve the remaining garlic clove for the toast.

2. 2

   2. Heat a medium pot over medium heat and add 1 tablespoon of olive oil. Add the onion, carrot, and red bell pepper, and cook for 6 to 8 minutes until softened.

3. 3

   3. Add the 3 chopped garlic cloves, ground cumin, and sweet paprika. Cook for 30 seconds, stirring so the spices do not burn.

4. 4

   4. Add the crushed tomato and cook for 3 more minutes, mixing well with the vegetables.

5. 5

   5. Stir in the lentils, bay leaf, vegetable broth or water, salt, and black pepper. Bring to a boil, then reduce to medium-low heat and simmer partially covered for 25 to 30 minutes, until the lentils are tender and the stew thickens slightly.

6. 6

   6. While the stew cooks, preheat the oven to 400°F / 200°C. Place the bread slices on a tray, brush them with the remaining tablespoon of olive oil, and rub the reserved garlic clove over the surface. Toast for 6 to 8 minutes until golden.

7. 7

   7. Remove the bay leaf from the stew and adjust salt and pepper if needed. Add the chopped parsley and stir.

8. 8

   8. Serve the rustic lentil stew hot with the garlic toast on the side.