Estofado de lenteja roja con chorizo y panceta en Cocotte - RECETA FÁCIL

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 olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrot, celery, and bell pepper; sauté until softened, about 5-7 minutes.

Stir in cumin and paprika; cook for 1-2 minutes until fragrant.

Add red lentils, diced tomato, vegetable broth, bay leaves, salt, and black pepper.

Bring to a boil, then reduce heat to low and simmer covered for 20-25 minutes.

Check lentils for doneness; they should be tender but not mushy.

Remove bay leaves and stir in parsley and lemon juice before serving.

Cooking Techniques

Spice Level: