Vegetable lentil stew
Spanish-style lentils simmered with carrot, potato and a paprika sofrito. Warming, filling and cheap to make.
- 60 min15 prep · 45 cook
- EasyDifficulty
- 460 kcalper serving
Ingredients
- Brown lentils300 g
- Carrots2
- Potatoes2
- Green pepper1
- Onion1
- garlic2 cloves
- Ripe tomato, grated1
- Sweet paprika1 tsp
- Bay leaf1
- Water or vegetable stock1.5 l
- Olive oil3 tbsp
- Saltto taste
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Steps
- 1
Rinse the lentils. Finely chop the onion, pepper and garlic, and dice the carrots.
- 2
Soften the onion, pepper, carrot and garlic in the oil over medium heat.
- 3
Add the tomato and cook it down, then stir in the paprika for a few seconds.
- 4
Add the lentils, bay leaf and water. Bring to the boil, then simmer gently.
- 5
Add the potatoes cut into chunks, season and cook until the lentils and potatoes are tender.
- 6
Let the stew rest for a few minutes before serving so it thickens slightly.
Tips and questions
- Do I need to soak the lentils?
- No, brown lentils cook in 35–45 minutes without soaking. Just rinse them and pick out any small stones.
- Can I freeze it?
- Yes, for up to 3 months, although the potato softens a little. In the fridge it keeps 4 days.
- Why are my lentils still hard?
- Old lentils take longer, and adding vinegar or lots of tomato early slows them down. Keep simmering gently and add hot water if needed.
Enjoy your meal!
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