Hearty Spanish Lentil Stew (Print Version)
Spanish Lentil Stew - A hearty, flavorful, and easy-to-make dish packed with vegetables and protein. Experience authentic Spanish comfort food.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Spanish
Dietary: Vegetarian, Vegan, Gluten-Free, Dairy-Free
# Ingredients:
→ The Hearty Base
01 -
1 1/2 cups brown or green lentils, rinsed
02 -
6 cups vegetable broth
03 -
1 (14.5 ounce) can crushed tomatoes
04 -
2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
→ Spanish Soffritto & Vegetables
05 -
2 tbsp extra virgin olive oil
06 -
1 large yellow onion, diced
07 -
4 cloves garlic, minced
08 -
2 medium carrots, peeled and diced
09 -
1 large red bell pepper, cored and diced
→ Smoky & Aromatic Spices
10 -
2 tsp smoked paprika (pimentón)
11 -
1 tsp ground cumin
12 -
1 tsp dried oregano
13 -
2 bay leaves
14 -
Pinch of saffron threads (optional)
15 -
1 tsp sea salt, or to taste
16 -
1/2 tsp black pepper, or to taste
→ Bright Finish
17 -
1 tbsp sherry vinegar
18 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat 2 tbsp extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, 2 medium carrots, and 1 large red bell pepper, all diced. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
02 -
Stir in 4 cloves minced garlic and cook for 1 minute until fragrant. Add 2 tsp smoked paprika (pimentón), 1 tsp ground cumin, 1 tsp dried oregano, and a pinch of saffron threads (if using). Cook for another minute, stirring constantly, to toast the spices and build the aromatic base for your Hearty Spanish Lentil Stew Recipe.
03 -
Add 1 1/2 cups rinsed brown or green lentils, 6 cups vegetable broth, 1 (14.5 ounce) can crushed tomatoes, and 2 medium Yukon Gold potatoes (peeled and diced into 1/2-inch cubes) to the pot. Stir in 2 bay leaves.
04 -
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes. Cook until the lentils are tender and the potatoes are easily pierced with a fork. Stir occasionally to prevent sticking.
05 -
Remove and discard the bay leaves. Stir in 1 tsp sea salt and 1/2 tsp black pepper. Add 1 tbsp sherry vinegar for a bright, authentic finish. Taste and adjust seasoning as needed for your Hearty Spanish Lentil Stew Recipe.
06 -
Ladle the Hearty Spanish Lentil Stew Recipe into warm bowls. Garnish generously with 1/4 cup fresh chopped parsley. Serve hot with crusty bread for a comforting and complete meal.
# Notes:
01 -
For a thicker stew, uncover during the last 10 minutes of simmering. If it's too thick, add a splash more vegetable broth.
02 -
This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.
03 -
Feel free to add a handful of fresh spinach or kale during the last 5 minutes of cooking for extra greens and nutrients.
04 -
Serve with a side of crusty bread for dipping and a dollop of vegan sour cream or a sprinkle of nutritional yeast for added richness.
# Tools You'll Need:
01 -
Large Dutch oven or pot
02 -
cutting board
03 -
chef's knife
04 -
measuring cups
05 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 323 kcal
Total Fat: 5 g
Total Carbohydrate: 53 g
Protein: 16 g