Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make this Classic Spanish Lentil Stew
Classic Spanish Lentil Stew
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion finely diced
- 1/2 green bell pepper finely chopped
- 1/2 red bell pepper finely chopped
- 4 cloves garlic roughly minced
- 1 tsp sweet smoked Spanish paprika 2.30
- 1/2 cup tomato sauce 115 grams
- 1 cup uncooked brown lentils 210 grams
- 2 small potatoes cut into small 1/2 inch (1.25 cm) pieces
- 1 carrot thinly sliced
- 5 cups vegetable broth 1150 ml
- 1 bay leaf
- pinch sea salt
- dash black pepper
Heat a large deep fry pan or a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
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
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
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
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
Transfer the lentil stew into shallow bowls and sprinkle with finely chopped parsley, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.