Spanish Poor Man's Lentil Stew | Quick & EASY One-Pot Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more budget-friendly.

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are healthier, while split peas are often cheaper.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: canned tomatoes

Yellow bell peppers are healthier, while canned tomatoes are more affordable.

parsley

🥗Healthier: cilantro

💰Cheaper: dried herbs

Cilantro is a healthier option, while dried herbs are budget-friendly.

Heat a stockpot over medium heat and add 3 tablespoons of extra virgin olive oil.

Finely chop 2 small onions and roughly chop 6 cloves of garlic.

Add the chopped onion and garlic into the stockpot and mix them around, stirring every minute or so.

Rinse 1 cup of dried lentils under water in a fine sieve.

After sautéing the garlic and onions for about 4 minutes, add 1 tablespoon of sherry vinegar, 1 teaspoon of sweet smoked Spanish paprika, and 3/4 teaspoon of ground cumin; mix well.

Add the rinsed lentils and 1 liter of vegetable broth to the pot, along with 1 bay leaf; turn the heat to high and mix gently.

Once the broth comes to a boil, add in 1/3 cup of rice and mix gently.

Place the lid on the stockpot, lower the heat to low, and simmer for about 20 minutes or until the lentils and rice are cooked through.

Check the seasoning and add sea salt and freshly cracked black pepper to taste; mix well.

Remove from heat, transfer some stew into a shallow bowl, and garnish with a Spanish guindilla if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary