Traditional Spanish Lentil Stew (Lentejas)

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (30 ml, extra virgin)
• 0.5 medium onion Onion (finely diced)
• 0.5 piece Green Bell Pepper (finely chopped)
• 0.5 piece Red Bell Pepper (finely chopped)
• 4 cloves Garlic (roughly minced)
• 1 teaspoon Sweet Smoked Spanish Paprika (2.3 g, sweet smoked (pimentón de la vera))
• 0.5 cup Tomato Sauce (115 g, plain tomato sauce)
• 1 cup Brown Lentils (210 g, rinsed under cold water)
• 2 small potatoes Potatoes (waxy/new potatoes, cut into ½‑inch cubes)
• 1 carrot Carrot (peeled, sliced into ¼‑inch rounds)
• to taste pinch Black Pepper (freshly cracked)
• 5 cups Vegetable Broth (1150 ml, homemade or store‑bought)
• 1 leaf Bay Leaf (whole)
• to taste pinch Sea Salt (added at the end)
• 100 grams Pork Sausage (optional) (cut into ¼‑inch pieces; adds meaty flavor)

Instructions

1. Heat Oil

   Place the pan over medium heat and add 2 Tbsp extra‑virgin olive oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

2. Sauté Vegetables

   Add the diced onion, chopped green and red bell peppers, and minced garlic. Stir continuously for about 6 minutes until the onion becomes translucent and the vegetables are lightly softened. Keep the heat at medium to avoid browning the garlic.

   Time: PT6M

   Temperature: medium heat

3. Add Optional Sausage

   If using pork sausage, add the thinly sliced pieces now and cook for 3 minutes, allowing them to brown slightly.

   Time: PT3M

   Temperature: medium heat

4. Incorporate Paprika

   Sprinkle 1 tsp sweet smoked Spanish paprika over the vegetables and stir quickly for about 1 minute so the spice coats everything without burning.

   Time: PT1M

   Temperature: medium heat

5. Add Tomato Sauce

   Pour in ½ cup tomato sauce, raise the heat to medium‑high, and let it simmer for 2 minutes, stirring occasionally, until it thickens slightly.

   Time: PT2M

   Temperature: medium‑high heat

6. Rinse Lentils

   Place 1 cup brown lentils in a sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

7. Add Lentils and Vegetables

   Stir the rinsed lentils into the pan along with the cubed potatoes and sliced carrot. Season with a generous pinch of freshly cracked black pepper and mix well.

   Time: PT2M

8. Add Broth and Bay Leaf

   Pour in 5 cups vegetable broth, add the bay leaf, and increase the heat to medium‑high. Bring the mixture to a rolling boil, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

9. Simmer the Stew

   Once boiling, cover the pan with a lid, reduce the heat to low, and let the stew simmer gently for 35 minutes, or until the lentils and potatoes are tender but still hold their shape.

   Time: PT35M

   Temperature: low heat

10. Final Seasoning

    Remove the lid, add sea salt to taste, give a gentle stir, and let the stew cook uncovered for another 2 minutes so the salt fully incorporates.

    Time: PT2M

    Temperature: low heat

11. Serve

    Spoon the hot lentil stew into shallow bowls and serve immediately. Optionally garnish with a drizzle of olive oil or fresh parsley.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

6 g

Fiber

8 g