CentMenu / Dinner · Lunch
Spanish lentil stew
Grandma-style lentils with vegetables and sweet paprika. One pot, freezes well, chorizo optional.
Ingredients
4 servings · US + metric
- 10.58 oz (300 g) lentils
- 1 onion
- 2 carrots
- 10.58 oz (300 g) potatoes
- 1 green bell pepper
- 2 garlic cloves
- 1 tomato
- 1¾ tsp (4 g) sweet paprika
- 1 bay leaf
- 2 tbsp (30 ml) olive oil
- ¾ tsp (4 g) salt
- 3.53 oz (100 g) chorizo — sliced (optional)
Let’s cook
Rinse 10.58 oz (300 g) lentils. Finely chop 1 onion, 1 green bell pepper, 2 garlic cloves and 1 tomato; slice 2 carrots.
Heat 2 tbsp (30 ml) olive oil in a large pot over medium heat and sauté the onion, pepper and garlic for 5 minutes. Add 3.53 oz (100 g) chorizo (optional) and cook 2 minutes more.
Stir in the tomato and 1¾ tsp (4 g) sweet paprika, then add the lentils, carrots, 1 bay leaf and 5 cups (1.2 l) of water.
Peel 10.58 oz (300 g) potatoes, cut into chunks and add to the pot. Simmer, covered, for 35 minutes until the lentils are tender.
Season with salt and let it rest for 5 minutes before serving.