Smoky Red Lentil and Tomato Stew with Rice

Ingredients

Stew

• 300 g red lentilsRinse in a sieve until the water runs mostly clear — no soaking needed, they cook fast and break down into a thick stew on their own, so no flour or cream required to thicken it.
• 1 yellow onionAny onion works; yellow is cheapest.
• 3 clove garlicSmash with the flat of your knife and the peel slips right off.
• 2 carrots (optional)Optional bulk; skip if you want to keep it even cheaper.
• 400 g canned crushed tomatoesOne standard can.
• 1 vegetable bouillon or stock cubeDissolved in the water — check the label says vegetarian.
• 750 ml water

Spices

• 2 tsp smoked paprikaThis is the flavor workhorse — it makes cheap ingredients taste like they simmered for hours. Use sweet or hot, your call.
• 1 tsp ground cumin

Stew

• 2 tbsp olive or vegetable oil

Spices

• 1½ tsp saltAdd most of it at the end, after tasting — lentils need less salt than you think until they're cooked.

To serve

• 150 g long-grain riceAny rice you have; it stretches the stew into three full meals.
• 4 tbsp plain yogurt (optional)A spoonful on top makes it feel finished. Skip or use a plant-based version to keep it fully vegan.

Steps

1. Rinse the lentils in a sieve under cold water until it runs mostly clear. Dice the onion, smash and chop the garlic, and if using carrots, dice them small — about 5 mm pieces so they cook through with everything else.5 min
2. Heat the oil in your largest pot over medium heat. Add the onion and a pinch of salt and cook, stirring now and then, until soft and translucent, about 5 minutes. Add the garlic, smoked paprika, and cumin and stir for 30 seconds — the spices should smell toasty, not burnt. If they catch and darken, add a splash of water.7 min
3. Add the lentils, carrots, crushed tomatoes, water, and the stock cube. Stir, bring to a boil, then lower the heat to a gentle simmer. Cook uncovered for 20–25 minutes, stirring every few minutes from the bottom so the lentils don't stick. It's done when the lentils have completely collapsed and the stew is thick enough to coat a spoon.Hands-off · 25 min
4. While the stew simmers, cook the rice: rinse it, then add to a pot with 300 ml water and a pinch of salt. Bring to a boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave the lid on for 5 more minutes — don't peek, the trapped steam finishes it.15 min
5. Taste the stew and add the salt — start with 1 teaspoon, taste again, adjust. If it tastes flat, a squeeze of lemon or a splash of vinegar wakes it right up. Ladle over the rice and top with a spoonful of yogurt.2 min