Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are nutritious and split peas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

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

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika maintains flavor while sweet paprika is usually cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier and using seasoned water is cost-effective.

Heat 2 tablespoons of extra virgin olive oil in a large deep fry pan over medium heat for about 2 minutes.

Add 1/2 finely diced onion, 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, and 4 minced garlic cloves; sauté for about 6 minutes until the onion is translucent.

Stir in 1 teaspoon of sweet smoked paprika and mix quickly to avoid bitterness.

Add 1/2 cup of tomato sauce and raise heat to medium-high; simmer for about 3 minutes until thickened.

Measure 1 cup of uncooked brown lentils and rinse under cold water.

Add the lentils to the pan along with 2 small potatoes cut into 1/2 inch pieces and 1 carrot cut into 1/4 inch rounds; mix well.

Season with freshly cracked black pepper and mix until evenly combined.

Pour in 5 cups of vegetable broth and add 1 bay leaf; bring to a boil.

Once boiling, lower the heat to low, cover, and simmer for 30-35 minutes.

After cooking, season with sea salt and simmer for an additional 1-2 minutes to incorporate the salt.

Remove from heat and serve the lentil stew.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary