Tomato Lentil Stew

Start by peeling and finely dicing the red onion, garlic, carrot, and celery stalk. Rinse the lentils thoroughly under cold water.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened. Add the garlic and sweet paprika powder, and cook for another 1 minute until fragrant, being careful not to burn the paprika.

Add the rinsed lentils, canned chopped tomatoes, vegetable broth, ground cumin, and bay leaf to the pot. Stir well, then bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally and add a little more broth or water if needed.

Once the lentils are tender, remove the bay leaf. Season with salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley before serving. Enjoy it on its own, with fresh bread, or rice.