Step 1

1 Place the lentils and water in a small saucepan over high heat

Step 2

2 Bring to a boil, stir, then reduce the heat to medium-low

Step 3

3 Cook, uncovered, stirring from time to time, 15 to 20 minutes, until the water has mostly absorbed and the lentils are tender and broken down

Step 4

4 Meanwhile, heat the olive oil in a large pot over medium-high heat until it shimmers

Step 5

5 Add the onion and cook, stirring a few times, about 4 minutes, until the onion has softened and its color starts to fade

Step 6

6 Add the tomato and cook, stirring often, for 2 minutes

Step 7

7 Stir in the tomato paste and garlic and continue to cook, stirring often, 1 to 2 minutes more, until the juices have mostly evaporated

Step 8

8 Stir in the cumin, coriander, pepper and crushed red pepper flakes, if using, to incorporate

Step 9

9 Add the cooked lentils and the salt, stir, and reduce the heat to low

Step 10

10 Continue to cook and stir occasionally for about 5 minutes, or just until the mixture starts to bubble

Step 11

11 (It may spit and sputter, so be careful

Step 12

12 )

Step 13

13 Meanwhile, if making the optional oil topping, heat 2 tablespoons of olive oil in a small skillet over medium heat

Step 14

14 Add the garlic and cilantro and cook, stirring occasionally, 3 to 5 minutes, until the garlic is golden and the cilantro is a little crispy on the edges

Step 15

15 Remove the stew from the heat and stir in the chopped parsley, then stir or swirl the oil-garlic-cilantro mixture into the stew

Step 16

16 Serve right away