A comforting and flavorful lentil stew with a hint of garlic and herbs, perfect for a cozy meal.
Peel and dice the onion, garlic, carrot, celery, and potato into small pieces.
Uniformly diced vegetables ensure even cooking and a consistent texture.
Heat the olive oil in a large saucepan over medium heat.
Using medium heat prevents the oil from burning and maintains its flavor.
Add the diced onion, garlic, carrot, celery, and potato to the saucepan and sauté until softened.
Stir frequently to avoid sticking and to evenly cook the vegetables.
Add the red lentils, bay leaves, marjoram, oregano, and enough water to cover the ingredients.
Rinse the lentils before adding to remove any debris or excess starch.
Bring the mixture to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally.
Simmering gently allows the flavors to meld without overcooking the lentils.
Remove the bay leaves and season the stew with red wine vinegar, salt, and black pepper to taste.
Adjust the seasoning gradually to achieve the desired flavor balance.
Serve the stew warm, optionally garnished with fresh herbs or a drizzle of olive oil.
Serving with a slice of crusty bread enhances the meal's heartiness.
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