COZY Spanish Red Lentil Stew | Quick & EASY One-Pot Recipe

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils maintain texture better, while brown lentils are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is lower in sodium and richer in flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is still healthy.

bay leaves

🥗Healthier: thyme

💰Cheaper: oregano

Thyme and oregano can provide similar aromatic qualities.

Heat a stock pot over medium heat and add 2 tbsp of extra virgin olive oil.

Finely chop 1 medium-sized onion, roughly chop 6 cloves of garlic, thinly slice 2 celery sticks, and cut 1 large carrot into small pieces.

Add the chopped ingredients to the stock pot and sauté for about 5 minutes until the vegetables are softened and onions are translucent.

Add 0.5 tsp of sweet smoked Spanish paprika, 0.5 tsp of ground cumin, and a pinch of 0.25 tsp of saffron threads; mix well.

Add 0.5 cup of tomato sauce and simmer for a few minutes until slightly thickened.

Rinse 1 cup of dried red lentils in a fine sieve.

Add the rinsed lentils and 3 cups of water to the pot along with 1 bay leaf; mix gently.

Bring to a boil, then cover and reduce heat to low, simmering for 10 to 15 minutes until lentils are cooked through.

Check lentils for doneness and add more liquid if needed.

Add a handful of chopped spinach and mix until wilted.

Season with sea salt and freshly cracked black pepper, and squeeze in 2 tsp of fresh lemon juice; mix well.

Remove from heat and serve, optionally topping with Greek yogurt and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary