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Step 1
Transfer the lentils to a sieve or a colander and rinse very well. Transfer to a pot and add 4 cups of water (or vegetable broth), the onion, the garlic, the carrot, the bay leaves, the cumin, and the paprika. Bring to a boil and reduce heat to a gentle simmer. Cover the pot and cook for 20 minutes.
Step 2
Check the pot and add enough water to just cover the lentils (if you want them more soup-y you can add some more). Add the salt, the pepper, and the olive oil and cook for 10 - 15 more minutes or until the lentils are tender but not mushy.
Step 3
When the lentils are done, remove from the heat, taste and adjust the seasonings. Add the balsamic vinegar, stir and serve with bread, olives, and pickles.