Tasty, healthy & PERFECT for cold winter days: LENTEJAS (the traditional SPANISH LENTIL STEW recipe)

beef or pork

🥗Healthier: chicken

💰Cheaper: vegetable broth

Chicken is leaner, and vegetable broth provides a vegetarian option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more economical.

Slice garlic very thin.

Chop onion into small bits.

Chop carrot into small bits.

Cut green bell pepper in half and chop into small bits.

Cut red bell pepper into small bits.

Cut potato into large chunks.

Cut sausage into pieces.

Wash pardinia lentils well.

Add olive oil to the pan and heat it.

Add garlic to the hot oil, being careful not to let it burn.

Lower the heat and add onion to the pan.

Add salt to taste and mix.

Add chopped carrot and mix.

Add chopped green and red bell peppers and mix.

Cover the pan to speed up the cooking process.

Add sausage and tomato to the mixture, creating a sofrito base.

Add black pepper to taste and mix.

Add cumin to taste and mix.

Add lentils to the mixture.

Add paprika and mix quickly to avoid burning.

Add enough water to cover the mixture by a fingertip.

Cover the pan and bring to a boil, then lower the heat.

Let it cook for 30 minutes with the lid on.

After 30 minutes, add the potato chunks and mix.

Cook for another 30 minutes without the lid.

Test the dish by passing a knife through the lentils; if it comes out clean, the dish is ready.

Serve the lentil stew hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary