Lentil Stew
This hearty Lentil Stew is a comforting Spanish classic, perfect for warming up on a chilly day.
12 ingredients · serves 4 · 60 min
Basket total for this meal13.76€
Shopping list
lentils · 250 gPardina lentils Hacendado1.95€
chorizo · 150 gAsturian Chorizo2.80€
carrots · 2Carrots0.80€
potatoes · 2Potato0.46€
onion · 1Onions3.20€
garlic · 2 clovesPurple garlics1.85€
bay leaves · 2Bay leaf Hacendado0.85€
smoked paprika · 1 tspSmoked sweet paprika “de la Vera” Hacendado1.85€
From the store cupboard
You probably have these already — add any you're missing.
- virgin olive oil · 3 tbspVirgin olive oil Hacendado12.45€
- water · 1.5 LMineral water Aguadoy0.82€
- salt · to tasteFine salt Hacendado0.40€
- black pepper · to tasteGround black pepper Hacendado1.30€
Method
- 1
Rinse the lentils under cold water and set aside.
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
- 3
Add the diced chorizo to the pot and cook for about 5 minutes until it starts to release its oils.
- 4
Stir in the chopped carrots and potatoes, cooking for another 5 minutes while stirring occasionally.
- 5
Add the lentils, bay leaves, smoked paprika, and water to the pot. Bring to a boil.
- 6
Once boiling, reduce the heat to low, cover, and let simmer for about 30-40 minutes, or until the lentils are tender.
- 7
Season with salt and black pepper to taste, and remove the bay leaves before serving.
- 8
Serve hot, drizzled with a little extra virgin olive oil if desired.