Smoky Spanish Lentil Stew with Garlic Sofrito
15min
45min
4
340
Chef's Note
Remember the 'Acid Factor' mentioned in the blog post: wait until the lentils are completely soft before adding the sherry vinegar. Adding it too early will toughen the lentil skins and significantly increase your cook time!
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Ingredients
1.5 cups dried brown lentils
1 medium yellow onion, finely diced
2 medium carrots, diced
1 large red bell pepper, diced
4 cloves garlic cloves, minced
2 teaspoons smoked paprika (pimentón)
1 teaspoon ground cumin
6 cups vegetable broth
1 medium russet potato, peeled and cubed
1 leaf bay leaf
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/4 cup fresh parsley, chopped
to taste none salt and black pepper
Instructions
- 1
Rinse the lentils in a fine-mesh strainer under cold water to remove any dust or debris. Unlike larger beans, these do not require soaking.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and bell pepper to create the sofrito foundation. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
- 3
Add the minced garlic, smoked paprika, and cumin. Stir constantly for 1 minute until the spices are fragrant but not burnt.
- 4
Pour in the rinsed lentils, vegetable broth, cubed potato, and the bay leaf. Bring the mixture to a boil.
- 5
Reduce the heat to low, cover the pot, and simmer for 30-35 minutes. Check the lentils occasionally; they should be tender but not mushy, and the potatoes should be soft.
- 6
Once the lentils are fully tender, stir in the sherry vinegar. This adds a bright acidity that cuts through the earthy richness of the legumes.
- 7
Remove the bay leaf. Season with salt and black pepper to taste. If the stew is too thick, add a splash of water or broth to reach your desired consistency.
- 8
Garnish with fresh parsley and serve hot with crusty bread.
Nutrition Information (per serving)
340
18g
52g
8g
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