Herb Lentil Stew with Toast

Instructions

1. Prepare Ingredients

   4 min hands-on

   • Thinly slice the garlic into fine slivers.
   • Finely dice the yellow peppers into small, even-sized pieces.
   • Slice the lemon into wedges.
   • Pick and roughly chop the dill and mint leaves, discarding the stems.

2. Cook Aromatics

   2 min hands-on

   • Heat a saucepan over medium heat and add some olive oil.
   • Add the sliced garlic and sauté for 1-2 minutes until golden and aromatic.

3. Build the Base

   2 min hands-on

   • Stir in the diced yellow peppers and cook for 3-4 minutes until softened.
   • Add hot sauce and stir to coat the peppers and garlic evenly.

4. Cook the Lentils

   2 min hands-on20 min waiting

   • Rinse and drain the lentils, then add to the saucepan with vegetable broth.
   • Stir and bring to a gentle boil over medium-high heat.
   • Reduce heat to low, simmer uncovered for 20-25 minutes until lentils are tender and broth thickens.
   • Season with salt and adjust spice with more hot sauce if desired.

5. Prepare the Toast

   3 min hands-on

   • Heat a frying pan over medium heat and add olive oil.
   • Fry the bread slice for 1-2 minutes on each side until golden brown and crispy.

6. Assemble and Garnish

   2 min hands-on

   • Place the golden toast in a bowl or plate.
   • Ladle the lentil mixture over the toast, allowing juices to soak in.
   • Garnish with fresh dill and mint leaves.
   • Serve with a lemon wedge and drizzle olive oil over the dish.
   • Cooking tips:
   • For a silkier texture, mash some of the cooked lentils before serving.
   • Add dill and mint directly to the saucepan during the last 2 minutes for stronger flavor.
   • Use fresh, high-quality olive oil for garnishing to enhance flavor.
   • Sprinkle crushed red pepper flakes over the finished dish for extra heat.