Spanish Lentil Stew
Lentil stew is delicious, nutritious and a real warmer for those chilly evenings.
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- ½ onion finely diced
- ½ green bell pepper finely chopped
- ½ red bell pepper finely chopped
- 4 cloves garlic roughly minced
- 1 tsp sweet smoked Spanish paprika
- 115 g tomato sauce
- 210 g uncooked brown lentils
- 2 small potatoes cut into small 1/2 inch/1.25 cm pieces
- 1 carrot thinly sliced
- 1.15 litres vegetable broth
- 1 bay leaf
- 1 pinch sea salt
- 1 dash dash black pepper
Instructions
- Heat a large deep fry pan or a stockpot on medium heat and add in 2 tbsp extra virgin olive oil.
- After 2 minutes add in the onion, green & red bell peppers and garlic. Mix with the olive oil.
- Rinse the lentils under cold running water, removing any debris if found.
- Once all the vegetables are lightly sauteed, about 5 minutes, add in the sweet smoked paprika, quickly mix together, then add in the tomato sauce. Raise the heat to medium-high and simmer.
- After simmering the tomato sauce for 3 minutes and it has really thickened up, add in the rinsed lentils, potatoes, carrot. Season with black pepper, mix together, then add in the vegetable broth and bay leaf, mix together and bring to a boil. 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!
Nutrition
Calories: 301kcalCarbohydrates: 44gProtein: 15gFat: 8gSaturated Fat: 1gFiber: 19gSugar: 5g
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