# 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
# How To Make It:
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.
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.
03 - Stir in diced tomatoes, cumin, oregano, paprika, cinnamon, and cayenne. Cook for 2–3 minutes until fragrant.
04 - Add cooked lentils, tomato paste, olives, raisins, and capers (if using). Mix well and cook for another 8–10 minutes, stirring occasionally, until flavors meld and most of the liquid has evaporated.
05 - Stir in red wine vinegar. Season with salt and black pepper to taste. Garnish with fresh cilantro and serve hot, ideally with rice or plantains.
