Peruvian Lentil Stew (Guiso de Lentejas)

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas cook faster and are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is often cheaper.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides similar texture and is often less expensive.

Rinse lentils under cold water until clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5 minutes.

Stir in diced bell pepper and cook for another 3 minutes.

Add chopped tomato, cumin, paprika, bay leaves, salt, and black pepper; mix well.

Pour in vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.

Remove bay leaves and adjust seasoning to taste.

Stir in chopped parsley just before serving.

Serve hot with crusty bread or rice.

Cooking Techniques

Spice Level: