How to make
Soak the lentils overnight in cold water. Wash them the next day and put to boil in a pot with enough water to cover them. Throw out the first water.
Top off with warm water and put the lentils to boil again. Once boiling add the finely chopped onions, garlic, carrot and pepper and pour in the oil.
Add the tomato juice toward the end of boiling. Make a roux of 1 tbsp flour, diluted with a little water and vinegar.
Remove from the stove, add the roux in a thin trickle, return to the stove to bubble.
Then fry a few finely chopped garlic cloves with paprika and pour into the ready lentil stew. Serve the stew sprinkled with savory and chili peppers (optional).
