Lentejas Recipe (Spanish Lentil Stew)

Ingredients

• 300 g brown or pardina lentils, rinsed
• 1½ tbsp olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 3 garlic cloves, chopped
• 1 large tomato, grated
• 2 tsp smoked paprika (pimentón)
• 2 carrots, sliced
• 2 potatoes, cut into chunks
• 2 bay leaves
• Salt

Method

1. 1Heat the oil in a large pot and cook the onion and pepper for 8 minutes until soft. Add the garlic for a minute, then the grated tomato, and cook for 5 minutes.
2. 2Take the pot off the heat and stir in the paprika (it burns easily), then add the lentils, carrots, bay leaves and 1.2 litres water.
3. 3Bring to the boil, then simmer for 20 minutes.
4. 4Add the potatoes and salt and simmer for 15–20 minutes more, until the lentils and potatoes are tender and the broth has thickened.
5. 5Rest for 10 minutes before serving with a little bread.

Lentejas recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Pardina lentils hold their shape and don't need soaking.
• Break a few potato chunks with a spoon at the end to thicken the broth.

Swaps and variations

• Traditional: add 50 g sliced chorizo with the onions (the numbers above don't include it).
• Gluten-free and vegan as written.

Storage

Keeps 4 days in the fridge and freezes well. Like most stews, it is better the next day.