Before making our lentil stew, leave the lentils to soak for two hours, which will help reduce the cooking time.
In a saucepan, fry the onion and pepper, chopped into medium sized pieces, with Goya Extra Virgin Olive Oil.
Next add the tomato, salt, pepper and ground cumin and cook for 5 minutes.
Remove the fried vegetables and blend, adding a glass of water. Add the carrots, peeled and cut into slices.
Next, add the soaked lentils, cover with water, season with salt and leave to boil for 10 minutes.
Add the peeled, sliced potato. Cook for 30 minutes.
Serve hot, decorating with parsley and adding a tablespoon of Goya Sherry Vinegar “al Pedro Ximénez” to each plate to accentuate the flavor. You can serve it with slices of toasted bread.