Lentejas. Traditional Spanish Lentil Stew for New Years

This Classic Spanish Lentil Stew, known in Spain as Lentejas, is packed with flavors, easy to make and comes together in under one hour. The perfect dish for the cooler weather, as it warms your soul and fills your body with so much goodness. This is a dish you will find served at many restaurants in Spain, but more specifically, made in almost every household in Spain. It´s a traditional dish that is made with the simplest ingredients, but the flavors are absolutely delicious and it´s very healthy for you. To make this recipe, I used uncooked brown lentils. But you can also use black lentils or even green lentils. The beauty of lentils, is that you don´t have to soak them overnight, just wash them and add to the pan. The ones I used fully cooked through in 35 minutes. So make sure to check the package instructions on the lentils you are using, so you don´t undercook or overcook your lentils. If you see the stew is drying out while cooking the lentils, add in more broth. TIPS & TRICKS to Make this Recipe: Make sure to use potatoes here that are more waxy than starchy. I used new potatoes. As they hold their shape better while they´re cooking with the lentils and they won´t get mushy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large deep fry pan or a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

Step 2

After 2 minutes add in 1/2 onion finely diced, 1/2 green & 1/2 red bell pepper finely chopped and 4 cloves garlic roughly minced, mix with the olive oil

Step 3

Once all the vegetables are lightly sauteed, about 5 minutes, add in 1 tsp sweet smoked paprika, quickly mix together, then add in 1/2 cup tomato sauce, raise the heat to a medium-high and simmer

Step 4

Meanwhile, measure out 1 cup of uncooked brown lentils, add them into a sieve and rinse under cold running water, removing any debris if found

Step 5

After simmering the tomato sauce for 3 minutes and it has really thickend up, add in the rinsed lentils, 2 small potatoes that have been cut into small 1/2 inch (1.25 cm) pieces, 1 carrot that´s been thinly sliced and season with black pepper, mix together, then add in 5 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the pan and lower the heat to a low heat, simmer for 30 to 35 minutes or until the lentils are fully cooked through, then remove the lid, season with sea salt and simmer for 1 to 2 more minutes

Step 6

Transfer the lentil stew into shallow bowls and sprinkle with finely chopped parsley, enjoy!

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