Greek-Inspired Stir-Fried Lentils with Preserved Lemon

Ingredients

• 200 g brown lentils, rinsed
• 600 ml vegetable broth
• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 3 garlic cloves, minced
• 1 preserved lemon, pulp removed and rind finely chopped (about 2 tbsp)
• 100 g Kalamata olives, pitted and halved
• 1 red bell pepper, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 30 g fresh flat-leaf parsley, roughly chopped
• Juice of 1/2 lemon
• Optional: 1 tbsp capers, rinsed