Instructions

• Cook 3/4 cup dry red lentils at medium heat in a pressure cooker (for 1 whistle) or in an Instant Pot (2 min). The lentils should be well cooked and on the mushy side. Keep aside. Make sure you reserve the water that they were cooked in. (Note: Red lentils do not need to be soaked overnight.)
• Heat up 2 tbsp oil in a sauté pan at a medium flame.
• Add 2 cloves garlic (minced/crushed) and 1 inch ginger (grated). Sauté till aromatic.
• Add finely diced yellow onion (1 medium). Sauté till translucent.
• Add finely chopped tomatoes (2 medium). Sauté for a few minutes and then cook covered till the tomatoes become very mushy.
• Then, add in finely chopped green peppers (1 medium). Cook covered for a few minutes. (Note: you could add in other vegetables as well, such as carrots, zucchini, mushrooms, etc.)
• Once the vegetables are cooked, add 1 tsp paprika and salt to taste. Sauté and let cook for a few minutes. (Note: This stew tastes great just like this. However, you could add in 1 tsp of Taco Seasoning for a bit of Mexican flavor or 1 tsp of Garam Masala for some Indian flavor!)
  
• Next, add in the cooked red lentils along with some of the water that they were cooked in. (Add as much or as little water as you would like to achieve the consistency you desire. I wanted this stew on the thicker side, so I added very little water.)
• Cook covered till the mixture starts to bubble. Then, turn down the flame and let the stew simmer for a few more minutes.
  
• Take off flame and garnish with finely chopped cilantro! Enjoy hot with a piece of crusty bread. 🙂