Lentejas (Spanish Lentil Stew)
Spanish
Check the lentils for tenderness before reducing the broth further. If they are tender but the stew is thin, simmer uncovered briefly so the liquid thickens without more stirring.
- Servings (recipe yield)
- 4-6 servings
- Prep time
- 5 min
- Cook time
- 35 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 carrot, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 large onion, chopped
- 1 cup dry brown lentils, soaked overnight and drained
- 2 plum tomatoes, chopped
- 2 cups water, or as needed
- 1 bay leaf
- 1 tbsp extra-virgin olive oil
- 1/2 tsp paprika
- 1/4 spicy chorizo (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrot, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
- Stir in the garlic, tomatoes, chorizo and bay leaf; cook about 4 minutes.
- Add lentils and water (water should be about an inch deeper than the level of the lentils).
- Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
Source: Public Domain Recipes · nacchofer31 · Recipe source · Public-domain source license