This filling, budget-friendly green lentil stew cooks in a tomato-paste sauce with warm cumin. Serve it alongside rice or bulgur pilaf.
Heat the olive oil in a pot and sauté the chopped onion over medium heat until softened. Add the garlic and stir until fragrant.
Add the tomato paste and cook for 1–2 minutes, until its raw aroma cooks off.
Add the rinsed lentils and hot water and bring to a boil. Lower the heat and simmer until the lentils are tender but still hold their shape. Add more hot water if needed.
When the lentils are tender, add the salt, cumin and Turkish red pepper flakes. Cook for 5 more minutes, then let the stew rest. Caution: Add the salt toward the end so the lentils do not fall apart.
Important: Green lentils do not need to be soaked, but rinse and drain them once to remove any small stones. Add the salt toward the end of cooking so the lentils keep their shape. The sauce thickens as the stew cools; loosen it with a little hot water when reheating.
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