# Ingredient List:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
02 - 2 ½ cups water or vegetable broth
→ Aromatics & Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 1 green bell pepper, diced
06 - 3 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1 (14-oz) can diced tomatoes, drained
→ Seasonings
09 - 2 teaspoons ground cumin
10 - 1 teaspoon dried oregano
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste
→ Add-ins
15 - ⅓ cup green olives, sliced
16 - ¼ cup raisins
17 - 2 tablespoons tomato paste
18 - 2 tablespoons capers (optional)
19 - 1 tablespoon red wine vinegar
20 - Fresh cilantro, for garnish
# Steps:
01 - Combine lentils and water (or broth) in a medium saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20–25 minutes until lentils are just tender. Drain any excess liquid and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, carrot, and garlic. Sauté for 5–7 minutes, stirring frequently, until vegetables are softened and fragrant.
03 - Stir in diced tomatoes, cumin, oregano, smoked paprika, cinnamon, and cayenne. Cook for 2–3 minutes, stirring constantly, until spices are fragrant and well combined.
04 - Add cooked lentils, tomato paste, olives, raisins, and capers (if using) to the skillet. Mix thoroughly to incorporate all ingredients. Cook for 8–10 minutes, stirring occasionally, until flavors meld together and most liquid has evaporated.
05 - Stir in red wine vinegar and season generously with salt and black pepper. Adjust seasoning to your preference, then remove from heat.
06 - Garnish generously with fresh cilantro and serve hot. This dish pairs perfectly with steamed white rice, fried plantains, or quinoa for a complete meal.
