Ingredients
- 3 Tbsp olive oil
- 2 large carrots, diced
- 1 medium yellow onion, diced
- 2 stalks celery, sliced
- 3 cloves of garlic, minced
- 1 Tbsp balsamic vinegar
- 2 Tbsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 ¼ cups red (or green/brown) lentils
- 4 cups vegetable stock
- sea salt and ground black pepper, to taste
- 2 Tbsp fresh lemon juice (from ½ a large lemon)
- Chopped fresh parsley for serving
- Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook until the onion has softened.
- Add the garlic and cook for a minute, then add the balsamic vinegar, paprika, cumin, cayenne pepper and lentils and stir to combine.
- Add the vegetable stock, salt and pepper to the pot and stir. Half cover the pot with a lid and simmer until the lentils are done (about 10 minutes for the red lentils and 20 minutes for the green or brown lentils).
- Stir in the lemon juice and serve with rice or fresh bread, adding the fresh parsley as a garnish.
Instructions
Serves 6.
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