Black, or beluga, lentils are well worth seeking out—they hold their shape and add great texture to long-cooked dishes like this stew.
In a large skillet, heat the oil over medium-high heat. When it shimmers, add the onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in the hot and smoked paprikas and the cumin and stir for 15 seconds. Pour in
Put the lentils and beans in a sieve and rinse under running water, then dump into the cooker. Pour in
Turn the cooker to high and stir in the tomatoes, tomato paste, and about 2 teaspoons salt (or more to taste); add more smoked paprika, if needed. Cover until heated through, then serve.
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