Classic Spanish Lentils with Salmon | QUICK & EASY Hearty Stew Recipe
These Spanish Lentils with Salmon are what delicious home cooking is all about. They´re packed with flavors, made with heart-healthy ingredients and easy to make. Serve this stew next to a crunchy baguette and a bottle of Spanish wine for a complete and nourishing meal.
To make this stew, I used brown lentils. But you can also use green lentils. However, I don´t recommend red lentils. With the technique we will be cooking them in, if you use red lentils, they will split open and get mushy.
For the salmon, I used frozen fillets I thawed out. Just to make things easier and cheaper. Of course, you can also use fresh salmon. Either way, pat the salmon dry with paper towels, that way it can absorb all the flavors in the stew.
TIPS & TRICKS to Make this Recipe: Important to season the stew once the lentils are cooked through. If you season before the lentils are cooked, they will have a tough texture to them.
Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
SPANISH OLIVE OIL (Use Coupon Code ONAFORK for 10% OFF Your Order)
LENTILS I USED
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Watch the Video Below on How to Make Classic Spanish Lentils with Salmon
Classic Spanish Lentils with Salmon
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1.25 grams
- 2 tomatoes
- 1 cup brown lentils 130 grams
- 4 1/2 cups vegetable broth 1 liter
- 2 fillets salmon 7 oz / 200 grams each
- handful fresh parsley
- pinch sea salt
- dash black pepper
Heat a stock pot with a medium heat and add in the olive oil
Meanwhile, finely chop the onion, roughly chop the garlic and finely chop the red & green bell pepper
Add the cut vegetables into the stock pot with the hot olive oil, mix together, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the 2 tomatoes finely grated, mix together and simmer
Once the tomatoes have slightly thickened, about 3 minutes, add in the lentils (rinsed) and the vegetable broth, raise to a high heat, mix together and bring to a boil, then place a lid on the pan and lower to a low heat
Meanwhile, pat the salmon fillets dry with paper towels, season with sea salt & black pepper and cut into small bite-sized pieces
After simmering the lentils for 20 to 25 minutes and they are fully cooked (check package instructions on the lentils you are using), season with sea salt & black pepper, mix together, then add in the pieces of salmon, place the lid back on the pan and go for 1 to 2 minutes or until the salmon is cooked through, then remove from the heat
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!
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Cant wait to make this soon for me can i use mushrooms and skip red and green bell peppers as am not a big fan of red and green bell peppers i never had classic spanish lentils with salmon before perfect for my after office meals love your recipes as always brightens up my day everyday after work24 . Oct . 2022
Spain on a Fork
Sounds great Ramya! Much love 🙂26 . Oct . 2022
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