Traditional Bulgarian Lentil Stew

In a medium cooking pot, combine the rinsed 90 gr Lentils (brown), cold 380 ml Water, 4 leaves Bay Leaves, finely diced ¹/₄ head Onions, diced 40 gr Carrots, and diced 40 gr Red Peppers.

Place the pot over medium-high heat, bring the liquid to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 20 minutes until the vegetables and lentils begin to soften.

Warm the ³/₄ tbsp Sunflower oil in a small skillet over medium heat.

Add the finely minced 1 clove Garlic to the skillet and sauté for 30 seconds until fragrant, taking care not to let it brown.

Remove the skillet briefly from the heat, stir in the 1 tsp Red pepper powder, immediately pour in the 90 gr Canned Diced Tomatoes, and simmer the sauce over low heat for 5 minutes.

Transfer the tomato-garlic sauce into the pot with the lentils and sprinkle in the 1 tbsp Savory Dried.

Simmer the stew uncovered for 10 to 15 minutes until the lentils are completely tender, lightly crushing a ladleful of lentils against the pot wall to naturally thicken the sauce without flour.

Season the stew with ¹/₂ tsp Table salt, ¹/₂ tsp Black Pepper - Powder, and ¹/₂ tbsp Apple Vinegar, remove and discard the bay leaf, then ladle into warm bowls and garnish with chopped fresh 5 gr Parsley.