RECIPE: LENTILS STEW WITH SALSA PICANTE

Ingredients:
- 150g green or brown lentils
- 1 jar Jara Salsa Picante
- 1/2 canned chopped tomatoes
- 15g parsley
- 2 medium garlic cloves
- 0.5-liter broth
- 1 bay leaf

- 1 large onion
- 1 carrot
- 0.5 tbsp paprika powder
- 0.5 tbsp cumin
- 2.5 tbsp olive oil
- Salt & Pepper

To serve:

- Crème fraîche or sour cream
- Lemon Juice
 
Steps:

- Chop onion and carrot into medium-small pieces.
- Heat a medium pot with olive oil and saute the paprika and cumin for 30 sec until aromatic, then add onion, carrots, and a big pinch of salt and stir well. Give it a mix every few seconds.
- Slice or crush the garlic and add to the pot, keep cooking on low heat until translucent and slightly golden, 5 to 10 minutes.
- Add the lentils, stir well and cook for 2 minutes, then add the tomatoes. Season with salt and pepper to taste. Then add the broth and chopped parsley, and bring to a simmer.
- Cover with lid and cook for 20 minutes while stirring every few minutes until lentils are almost soft but still have a bite. If the lentils absorb most of the broth add more to make sure they are fully covered, then add Jara Salsa Picante and cook for another 5 minutes or longer if desired.
- Serve with crème fraîche or sour cream, more chopped parsley, lemon juice, and a drizzle of olive oil.
- Enjoy!