Spanish · Dinner
Spanish Lentil and Vegetable Stew
A rustic Spanish-style stew of brown lentils simmered with carrot, onion, bell pepper and tomato, seasoned with smoked paprika, cumin and bay leaf. Finished with a splash of sherry vinegar and olive oil, it eats hearty and earthy, served with crusty bread for mopping the pot liquor.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
378Calories
18.8gProtein
9.8gFat
57.1gCarbs
10.2gSugar
17.9gFiber
808mgSodium
0mgChol
1.5gSat Fat
950mgPotassium
85mgCalcium
5.5mgIron
0mcgVitamin B12
37mgVitamin C
vegetarian
vegan
gluten-free
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse the brown lentils under cold water in a sieve. Dice the onion, carrot and bell pepper into small even pieces and mince the garlic.
2
Sweat
Heat the olive oil in a medium saucepan over medium heat and sweat the onion, garlic, carrot and bell pepper for 5 minutes until the onion turns translucent.
3
Bloom
Stir the smoked paprika and ground cumin into the pot and cook over medium heat 30 seconds until fragrant and the oil turns deep red.
4
Simmer
Add the lentils, crushed tomato, bay leaf and vegetable stock to the saucepan. Bring to a boil over high heat, then reduce to low and simmer uncovered for 30 minutes, stirring occasionally, until the lentils are tender.
5
Finish
Stir the sherry vinegar into the stew off the heat and season with salt and black pepper to taste.
6
Plate
Ladle the stew into a bowl and scatter the parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.8 oz164g dry brown lentils
- 2 tbsp2 tbsp olive oil
- 11 onion
- 2 clove2 clove garlic
- 11 carrot
- 11 bell pepper
- 7 oz100g, a quarter of a 14oz can canned crushed tomato
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 2 cup480ml vegetable stock
- 2 tsp2 tsp sherry vinegar
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
