# What You'll Need:
→ 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
# Directions:
01 - Combine lentils and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until 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 until softened and fragrant.
03 - Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2–3 minutes until spices are fragrant and well combined.
04 - Add cooked lentils, tomato paste, olives, raisins, and capers (if using). Mix thoroughly and cook for another 8–10 minutes, stirring occasionally, until flavors meld and most liquid has evaporated.
05 - Stir in red wine vinegar. Season generously with salt and black pepper to taste. Adjust spices as needed.
06 - Garnish with fresh cilantro and serve hot. Pairs excellently with white rice, quinoa, roasted potatoes, or fried plantains.
