Cypriot

Oregano and Cumin Cypriot Lentil and Bean Stew

Name: Oregano and Cumin Cypriot Lentil and Bean Stew
Total time: 42 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: 1 cup red lentils (rinsed); 1 can (400g) kidney beans (drained); 1 onion (chopped); 2 carrots (diced); 2 celery stalks (diced); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups water or vegetable broth; 1/2 tsp dried oregano; 1/2 tsp ground cumin

A bold and savory variation with a stronger oregano and cumin presence.

42 minutes4 servings

Method

Add dried oregano and ground cumin to the pan with the onions and sauté for 1 minute before proceeding with the recipe.
In a large pot, sauté onion, carrots, celery, and garlic until softened.
Add lentils, beans, cumin, oregano, salt, pepper, and water. Bring to a boil.
Reduce heat and simmer for 25-30 minutes, or until lentils are tender.
Stir well and serve warm with a slice of crusty bread.

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