Spanish Lentil Stew with Spicy Pork Sausage

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are more affordable and save time.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-rich and often less expensive.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein and is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

Heat 2 tablespoons of olive oil in a saute pan over medium-high heat.

Add tomato paste to the pan and cook for approximately 2 minutes to sweeten it and eliminate metallic flavor.

Add diced onions and cucumbers; stir and sauté for approximately 4 minutes.

Pour in about 1/2 cup of white wine; cook for approximately 4-5 minutes to burn off the alcohol.

Prepare a stock pot with approximately 12 cups of cold water.

Add the sautéed vegetable mixture to the stock pot with the water.

Add fresh celery, carrots, and vegetable scraps.

Include fresh thyme, rosemary, bay leaves, and black peppercorns.

Allow the mixture to simmer for approximately 1 hour with the lid slightly vented.

Cool the stock, strain it, and reserve it in containers.

Blanch tomatoes in boiling water for a few minutes, then transfer to an ice bath to cool.

Peel the tomatoes and blend them into a smooth tomato sauce; set aside.

Peel and cut the carrot into rounds about 1/4 inch thick; set aside.

Dice half of a red bell pepper and set aside.

Dice half of a green bell pepper and set aside.

Roughly chop garlic; peel and quarter potatoes; dice half an onion; slice sausages into 1/4 inch rounds and set aside.

Gather all ingredients: tomato sauce, potatoes, carrots, red and green bell peppers, onion, sausage, and lentils.

In a Dutch oven, heat approximately 1 tablespoon of olive oil over medium-high heat.

Sauté onions, bell peppers, garlic, and sausage for approximately 6 minutes.

Add paprika and mix, then add 1/2 cup of tomato sauce; allow to thicken for approximately 3 minutes.

Rinse dry lentils under cold running water.

Add lentils, potatoes, carrots, and season with pepper; mix well.

Add broth and bay leaf; bring to a boil over medium-high heat.

Once boiling, cover with a lid and lower heat to low to prevent lentils from splitting.

Do not add salt at this point to avoid splitting the lentils while simmering.

Chop fresh parsley for garnish and set aside.

After approximately 30 to 35 minutes, season the stew with sea salt and mix.

Allow to simmer for another 1 to 2 minutes to incorporate the salt.

Remove from heat, serve in shallow bowls, garnish with parsley, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary