Spanish Lentil Stew
Lentejas is the quiet workhorse of the Spanish kitchen, a stew of brown lentils and root vegetables built on smoked paprika. It asks little and gives a lot, growing deeper the day after you make it. This version stays meat-free, leaning on the paprika and a bay leaf for backbone.
Ingredients
- 250g brown lentils, rinsed
- 3 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 red pepper, diced
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 400g canned chopped tomatoes
- 1 bay leaf
- 1L vegetable stock
- Sea salt, to taste
Method
- Heat the oil in a heavy pot over medium heat. Cook the onion, carrot, and red pepper until softened, about eight minutes.
- Add the garlic and smoked paprika and stir for one minute until fragrant. Take care not to scorch the paprika.
- Stir in the tomatoes and cook until they darken and thicken, about five minutes.
- Add the lentils, bay leaf, and stock. Bring to a boil, then lower to a gentle simmer.
- Cook uncovered, stirring now and then, until the lentils are tender and the stew has thickened, about 35 minutes. Add a splash of water if it tightens too much.
- Discard the bay leaf, season well, and let it rest five minutes before serving.