Classic Spanish Lentil & Potato Stew | Heartwarming One-Pan Recipe
This classic Spanish Lentil & Potato Stew is what the humble Spanish kitchen is all about. We’re talking the simplest ingredients, super easy to make and promises to fill your body with so much goodness. Serve it next to a garden salad and a bottle of Spanish red wine for a complete meal.
To make this recipe, I used dried green lentils. But you can also use the brown ones. Either way, when you’re working with dried lentils, you don’t have to soak them overnight like other beans. Just give them a quick rinse under some water and they’re ready to go.
For the potatoes, I used yukon golds. Important to use potatoes that are a bit more waxy than starchy when making stews. As they hold their shape better and won’t break apart. You can also use new potatoes, red potatoes or even golden delight.
TIPS & TRICKS to Make this Recipe: To make the thickener I used a mortar & pestle. However, a handheld blender, food processor or even a nutri-bullet can also be used. It took my lentils about 20 to 25 minutes to fully cook through. Make sure to check the package instructions in the lentils you’re using to ensure they get cooked through and add in more liquid as needed.
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Watch the Video Below on How to Make this Spanish Lentil & Potato Stew
Spanish Lentil & Potato Stew
- 3 tbsp extra virgin olive oil 45 ml
- 2 slices baguette 3/4 inch / 2 cm thick each
- 8 cloves garlic
- 1 small onion
- 2 potatoes (medium in size)
- 2 tsp sweet smoked Spanish paprika 5 grams
- 1 tsp ground cumin 3 grams
- 2 tomatoes
- 1 cup dried green lentils 200 grams
- 5 cups vegetable broth 1200 ml
- 1 bay leaf
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
- fresh parsley for garnish
Cut the potatoes (peeled) into 3/4 inch (2 cm) thick bite-sized pieces, finely chop the onion, roughly chop 4 cloves of garlic and rinse the lentils under some water
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the slices of baguette and four whole cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the stock pot and add into a mortar
Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing
Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, dried lentils, broth and bay leaf, turn it up to a high heat and give it a gentle mix, when it comes to a boil, place a lid on the pan and lower to a low heat
In the meantime, add in the chopped parsley into the mortar with the fried bread and garlic, along with a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture
After simmering the lentils for 20 to 25 minutes remove the lid, at this point the lentils should be cooked through (check lentil package instructions) and the potatoes, add in the bread & garlic mixture and season the stew with sea salt & black pepper, gently mix together until well mixed, remove from the heat
Transfer into shallow bowls and garnish with fresh parsley, enjoy!
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