How to Make Spanish Lentils

Spanish Lentils is a one-pot meal that is hearty, delicious and easy to make. It's suitable for vegetarians and makes a complete meal with the addition of bread and salad.

Ingredients

  • 3 tbsp olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, chopped
  • 1 cup (237 ml) red wine
  • 2 cups (473 ml) vegetable stock
  • 14.1 oz (400 g) can of chopped tomatoes
  • 1 1/2 cups (340 g) brown lentils
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • 1 tsp smoked paprika (ordinary paprika if smoked unavailable)
  • Sea salt to taste
  • Freshly ground pepper to taste

Steps

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    Heat the olive oil in the saucepan.
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    Add the onion and cook for five minutes. Allow to soften but do not brown.
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    Add garlic and carrots and cook for another 2 minutes.
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    Pour in the wine and simmer for 2 minutes.
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    Pour in the vegetable stock and add the tomatoes, lentils and bay leaves.
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    Bring the mixture to a boil. Once boiling, turn the heat down, cover and allow to simmer gently for 45 minutes. Keep an eye on the cooking and if the lentils become dry earlier, add a little more stock to keep it cooking.
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    Add the herbs and stir in. Season with the paprika and salt and pepper to taste.
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    Serve. It is best served in a table suitable dish that diners can help themselves from.
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    Finished.

Tips

  • If possible, Puy lentils (Le Puy or lentilles du Puy) work well in this dish.

Things You'll Need

  • Chopping board and knife
  • Large heavy-based saucepan
  • Stirring implement
  • Serving dish and ladle

Article Info

Categories: Vegetarian