Spanish Lentil Stew with Eggs | Healthy & Delicious ONE-POT Recipe
This Spanish Lentil Stew with Eggs, known as un Guiso de Lentejas con Huevos, is filled with flavors, made with heart-healthy ingredients and done in about 45 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for an incredible meal.
This stew is very common throughout all of Spain. But it´s extra popular during the Easter season, as it contains no red meat. Making it the perfect dish to enjoy during lent. Either way, it promises to fill your body with so much goodness.
To make this stew I used vegetable broth. As it adds more flavor. But many people use water. So you can go either way. For the lentils I used brown lentils. Which typically take between 20 to 30 minutes to cook. Unlike other dried beans, lentils do not need to be soaked overnight. Just give them a quick rinse.
TIPS & TRICKS to Make this Recipe: Make sure to use waxy potatoes, as they hold their shape when cooking. This stew will hold for up to 4 days in the fridge or 3 months in the freezer. When reheating, add in some liquid, otherwise it will be too dry.
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Watch the Video Below on How to Make this Spanish Lentil Stew with Eggs
Spanish Lentil Stew with Eggs
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 4 cloves garlic
- 1 carrot
- 1 green bell pepper
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1 gram
- 1 tbsp sherry vinegar 15 ml
- 1 large potato
- 1 cup uncooked brown lentils 200 grams
- 5 cups vegetable broth 1200 ml
- 1 bay leaf
- 4 eggs
- pinch sea salt
- dash black pepper
- handful fresh parsley
Finely chop the onion and green bell pepper, roughly chop the garlic and carrot (peeled), cut the potato (peeled) into large bite-sized pieces and finely grate the tomatoes
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the chopped onion, garlic, carrot and green bell pepper, mix with the olive oil, after 3 to 4 minutes add in the paprika, cumin and sherry vinegar, quickly mix together, then add in the grated tomato, mix and simmer
Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potato, the dried lentils (rinsed), the vegetable broth and bay leaf, raise to a high heat, mix together, when it comes to a boil place a lid on the stock pot and lower to a LOW heat
After simmering for 25 to 30 minutes and the lentils are cooked through, season with sea salt & black pepper, gently mix together, then crack in the eggs, all evenly spread out, place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the egg whites are cooked through
Transfer the stew into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
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