COZY Spanish Red Lentil Stew | Quick & EASY One-Pot Recipe

This Cozy Spanish Red Lentil Stew, known as Guiso de Lentejas Rojas, is what heartwarming comfort food is all about. We’re talking a ton of flavors, super easy to make, and all done in just 40 minutes using one pan. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.

To make this recipe, I used dried red lentils. You can also use green or brown lentils if you like. Though you will probably need to add in more liquid into the stew. Either way, when you’re working with dried lentils, there is no need to soak them overnight. Just give them a quick rinse, and they are ready to go.

I topped off the red lentil stew with a dollop of plain Greek yogurt and parsley. You can easily veganize this recipe by using a plant-based yogurt or just omitting the yogurt.

TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container. Just add in more water when reheating if it’s too thick.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SAFFRON

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Watch the Video Below on How to Make this COZY Spanish Red Lentil Stew

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COZY Spanish Red Lentil Stew | Guiso de Lentejas Rojas

Course Main Course, Stew

Cuisine Mediterranean, Spanish

Prep Time 5 minutes

Cook Time 40 minutes

Servings 4

Calories 258 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion
• 6 cloves garlic
• 2 celery sticks
• 1 carrot
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp ground cumin 1.50 grams
• 1/4 tsp saffron threads .17 grams
• 2 tomatoes (finely grated)
• 1 cup red lentils 190 grams
• 3 cups water 720 ml
• handful chopped fresh spinach
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• plain Greek yogurt for garnish
• chopped parsley for garnish

Instructions

1. Heat a stock pot with a medium heat and add in the olive oil

2. In the meantime, finely chop the onion, roughly chop the garlic, thinly slice the celery sticks, and cut the carrot (peeled) into small bite-sized pieces

3. Add the chopped ingredients into the stock pot, mix continuously, after about 5 minutes and the vegetables are lightly sauteed, add in the paprika, cumin, and saffron, quickly mix together, then add in the grated tomatoes and raise to a high heat, mix together and then simmer

4. While the grated tomatoes are simmering, add the red lentils into a fine sieve and rinse under water, removing any debris if found

5. After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the rinsed red lentils, water, and bay leaf, mix together, once it comes to a boil, place a lid on the stock pot and lower to a low heat

6. Once the red lentils are cooked through, which was 15 minutes in my case (check package instructions on the lentils you are using), add in the chopped spinach, gently mix together until lightly wilted, then season with sea salt & black pepper, squeeze in the lemon juice and give it one final mix, remove from the heat

7. Transfer into shallow bowls, top each one off with a dollop of Greek yogurt and fresh parsley, enjoy!

Recipe Notes

Get the Spanish Saffron and Spanish Olive Oil I used to make this Recipe

Nutrition Facts

COZY Spanish Red Lentil Stew | Guiso de Lentejas Rojas

Amount Per Serving

Calories 258 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 152mg7%

Potassium 701mg20%

Carbohydrates 35g12%

Fiber 16g67%

Sugar 5g6%

Protein 13g26%

Vitamin A 3214IU64%

Vitamin C 16mg19%

Calcium 60mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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