Lentejas Lentil Stew Recipe

I just whipped up this rad lentils stew that’s got everything from tender veggies to a hint of chorizo if you’re feeling it, and honestly it’s like a warm hug in a bowl that makes even the gloomiest day feel a little brighter.

I love my Lentejas Lentil Stew! I think the mix of hearty lentils with veggies like onions, garlic, carrots, red bell, and potatoes makes this dish a nutritional powerhouse.

The tomatoes and olive oil really boost its flavor and benefits.

Ingredients

• Lentils: a protein and fibre powerhouse that keeps you full and boosts energy
• Olive oil: healthy fats that enrich the stew and give it a smooth texture
• Onion and garlic: add a savory kick that naturally sweetens and deepens the flavor
• Carrots: offer vitamins along with a natural sweetness and crunch in every bite
• Red bell pepper: provides a tangy zest and extra vitamin C boost to the mix
• Chorizo: optional meat twist which contributes a smoky, spicy character if you like flavor
• Spinach or cilantro: offers a refreshing garnish that balances the hearty, rich stew
• Potato: adds hearty starch, thickening the stew’s body while absorbing all the tasty spices

Ingredient Quantities

• 1 pound dried lentils (green or brown), rinsed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 1 red bell pepper, chopped
• 1 potato, peeled and diced
• 1 tomato, chopped or 1 cup canned diced tomatoes
• 4 cups vegetable broth or water
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Optional: 100 grams chorizo, sliced if you want a meaty twist
• Optional: A handful of spinach or chopped cilantro for garnish

How to Make this

1. Heat olive oil in a big pot over medium heat then toss in the chopped onion and minced garlic. Cook them till the onion turns soft and a bit golden.

2. Add the diced carrots, red bell pepper, and potato to the pot. Let them cook for about 3-4 minutes so they start to soften.

3. If you’re using chorizo, add the sliced chorizo now and fry it until it gets a nice little brown color.

4. Stir in the chopped tomato (or canned diced tomatoes) and let it simmer for a couple of minutes.

5. Add the rinsed lentils to the mix and stir everything well.

6. Pour in the 4 cups of vegetable broth or water so all the ingredients are nicely covered.

7. Toss in the bay leaf, smoked paprika, and ground cumin and season with salt and pepper. Give it a good stir.

8. Bring the stew to a gentle boil then reduce the heat to let it simmer for about 25-30 minutes, stirring occasionally so nothing sticks.

9. If you want a fresh twist, add a handful of spinach or chopped cilantro right at the end so they just wilt lightly.

10. Taste it and adjust the seasonings if needed, then serve hot and enjoy your hearty Lentejas Lentil Stew!

Equipment Needed

1. Big pot – You need a large pot to cook everything together.
2. Cutting board – Essential for chopping all your veggies.
3. Chef’s knife – For dicing the onion, carrots, potato, and chopping garlic.
4. Wooden spoon – To stir and mix the ingredients in the pot.
5. Measuring cups and spoons – To accurately measure olive oil, vegetable broth and spices.
6. Colander – Useful for rinsing the lentils before adding them to the pot.
7. Ladle – For serving your hearty Lentejas Lentil Stew.

FAQ

• What type of lentils work best for this recipe? It works best with green or brown lentils cause they hold up well when they cook.
• How long do I need to boil this stew? You should simmer the stew for 40 to 50 minutes on low heat, until the lentils get nice and tender.
• Can I use water instead of vegetable broth? Sure you can use water if you dont have any broth, but the flavor might be a bit less rich.
• What does the chorizo add to the dish? The chorizo gives a spicy, meaty twist to the stew, making it extra hearty if you want a meatier option.
• How should I store any leftovers? Keep any leftovers in an airtight container in the fridge for up to 3 days and reheat them on the stove on low heat.

Lentejas Lentil Stew Recipe Substitutions and Variations

• If you don’t have dried lentils, you can use canned lentils instead (make sure you drain and rinse them well)
• If you’re low on olive oil, you can substitute it with sunflower oil or another mild oil of your choice
• Instead of red bell pepper, use green or yellow bell pepper since they all give a sweet flavor
• If you prefer a non-meaty version or need a leaner option, swap chorizo for turkey sausage or leave it out completely
• Don’t have fresh tomatoes? Try using tomato paste mixed with a bit of water to replace the flavor

Pro Tips

1. When you’re heating the oil, try to toss in a pinch of your spices too. Toasting the paprika and cumin briefly in the oil before adding the veggies really brings out their flavors.
2. Use a heavy-bottomed pot if you can. The stew is more even and less likely to burn on the bottom when you use a thicker pot, which is key when you’re simmering for a long time.
3. Stir a lot – especially when the lentils get in – so nothing sticks to the pot and you don’t end up with burnt bits. Its also great for making the stew nice and thick.
4. Once your stew is off the heat, cover it for a few minutes. This resting time lets all the flavors settle together and makes it taste even better.

So here’s the recipe, human-style, the way I like to make it:

First off, heat up 2 tablespoons of olive oil in a big pot over medium heat. Toss in 1 large chopped onion and 3 minced garlic cloves. Cook them till the onion gets soft and starts to look a little golden.

Next, add in your diced veggies – that means 2 medium carrots, 1 chopped red bell pepper, and 1 peeled and diced potato. Let ‘em cook for about 3 to 4 minutes so they begin to soften.

If you’re feelin like a twist, toss in about 100 grams of sliced chorizo right now and fry it until it gets a nice brown color.

Now stir in 1 chopped tomato (or 1 cup canned diced tomatoes) and let it simmer for a couple minutes. Then add the 1 pound of rinsed lentils and mix everything up real good.

Pour in 4 cups of vegetable broth (or water if you dont have broth) so everything is covered. Now toss in 1 bay leaf, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin. Season with salt and pepper and give it another good stir.

Bring the mixture up to a gentle boil, then lower the heat and let it simmer for about 25 to 30 minutes. Remember to stir occasionally so stuff doesnt stick.

If you wanna add a fresh touch, throw in a handful of spinach or some chopped cilantro at the end so they just wilt a bit before you serve.

Taste your stew and adjust the seasonings if needed – then serve it hot and enjoy your hearty Lentejas Lentil Stew!

Hope these little tweaks help you make an even tastier stew. Enjoy cookin!