INGREDIENTS
2 tablespoons olive oil
2 red onions, chopped
3 large carrots, chopped
5 cloves garlic, minced
2 tablespoons smoked paprika
2 tablespoons ground cumin
3 bay leaves
1 tablespoon tomato paste
3/4 cup Sriracha, plus more for garnish
1 (14 1/2 ounce) can stewed tomatoes
1 pound red lentils
8 cups vegetable stock ( I used chicken stock)
Salt and freshly ground black pepper
Sour cream, for garnish
Chopped fresh cilantro or chives, for garnish
DIRECTIONS
- Heat the oil in a large Dutch oven over medium-high heat. Add the onions and carrots and saute until they begin to soften, 6 to 8 minutes.
- Stir in the garlic, paprika, cumin, bay leaves, tomato paste, and Sriracha, cooking for 1 to 2 minutes, until aromatic.
- Add the tomatoes, and scrape up any of the brown bits that have accumulated at the bottom of the pot with a wooden spoon. Pour in the lentils and vegetable stock, stirring to combine. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked thoroughly. Season with salt and pepper to taste. Discard the bay leaves.
- Ladle into bowls. Garnish with a dollop of sour cream, a sprinkling of cilantro and perhaps a last-minute squiggle of Sriracha for color and zip.
Source : No Bull Recipes
Share It To Your Friends!
Loading...
