Go Back
Smoky Spanish Lentil Stew with Spinach and Tomatoes
Print Recipe Pin Recipe
Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 cup brown lentils, rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 4 cups fresh spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
  • Stir in the minced garlic and smoked paprika. Cook for 1 minute until the spices smell fragrant.
  • Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
  • Stir in the fresh spinach, salt, and black pepper. Cook for 3 more minutes until the spinach wilts.

Notes

Taste the stew near the end of cooking and add more smoked paprika if you want stronger smoky notes. Leftovers thicken as they sit, so stir in a splash of broth when reheating. Skip the spinach until just before serving if you plan to freeze portions.
Course: Soup
Cuisine: Spanish
Equipment: Large pot, Wooden spoon, Measuring cups