Smoky Spanish Lentil Stew with Potatoes and Smoked Paprika
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium potatoes, cubed
- 1 1/2 cups brown lentils, rinsed
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 bay leaf
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Fresh parsley, chopped, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
- Add the potatoes and cook for 3 minutes, stirring now and then.
- Stir in the lentils, smoked paprika, cumin, and bay leaf until everything is coated with the spices.
- Pour in the vegetable broth and diced tomatoes. Add salt and pepper to taste.
- Bring the mixture to a boil, then lower the heat and simmer for 30 to 35 minutes until the lentils and potatoes are tender.
- Remove the bay leaf before serving. Spoon the stew into bowls and top with chopped parsley.
Notes
Simmer a little longer if you want a thicker consistency. Freeze cooled portions in airtight containers for up to two months. When reheating, add a splash of broth to loosen the texture without changing the flavor.
Course: Soup
Cuisine: Spanish
Equipment: Large pot, Cutting board, Knife
Cuisine: Spanish
Equipment: Large pot, Cutting board, Knife