For Basque lentil stew, dice onions and garlic. In a large saucepan, heat olive oil and sauté onions and garlic until translucent.
Depending on the desired quantity and consistency, add water and season with salt. Add bay leaves, a few peppercorns and the lentils and let them bubble up.
Cook the lentils until al dente. Add peeled and coarsely diced potatoes and diced carrots and cook for another 20 minutes.
Add quartered tomatoes and continue cooking for about 5 minutes. Season with pepper, salt, paprika powder, a pinch of sugar and the Basque lentil stew with crushed new spice.
Preparation Tip:
A slice of fresh bread tastes great with the Basque lentil stew.
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