Lentil Stew Recipe

This lentil stew is a very simple one pot wonder that I grew up with that I make regularly and is a classic Spanish dish known as ‘potaje de lentejas‘. Due to the proximity it is a staple dish in most homes in Gibraltar too.

This is a vegetarian version (vegan actually!) of the dish, and many people make it like this because it is much healthier than the regular version which calls for chorizo and Spanish black pudding (morcilla). Instead I like to add more garlic and smoked paprika to make the flavours more intense and keeps the traditional flavour.

I never used tinned lentils because green lentils only take about half and hour to cook on a medium simmer and I find they don’t need soaking either. I use plenty of vegetables here and it’s super tasty.  I always make a big batch of lentil stew so I can freeze individual portions and have it at hand for when I don’t have time to cook. Lentils are a rich source of protein and and many times I have this with rice to have all round complete protein rich meal.

Lentil Stew Recipe
Yield: 4-6 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 1 cup lentils, dried
  • 3 cups of water
  • 1 large onion
  • 1 whole head of garlic (8-10 cloves)
  • 4 tbsp olive oil
  • 1 stalk celery
  • 2 medium carrots
  • 1 green pepper
  • 100 g pumpkin (or butternut squash)
  • 1 small aubergine (optional)
  • 200 g (½ tin) tomato puree or passata
  • 1 bay leaf
  • 2 sun dried red peppers (also known as ñoras), or 2 tbsp smoked paprika
  • 1 tsp sweet smoked paprika (if using the sun dried red peppers)
  • 1 cup lentils, dried
  • 3 cups of water
  • 1 large onion
  • 1 whole head of garlic (8-10 cloves)
  • 4 tbsp olive oil
  • 1 stalk celery
  • 2 medium carrots
  • 1 green pepper
  • 3½ oz pumpkin (or butternut squash)
  • 1 small eggplant (optional)
  • 7 oz (½ tin) tomato puree or passata
  • 1 bay leaf
  • 2 sun dried red peppers (also known as ñoras), or 2 tbsp smoked paprika
  • 1 tsp sweet smoked paprika (if using the sun dried red peppers)

Instructions

  1. Finely dice the onions and the garlic and gently sauté in a large pan with the olive oil.
  2. Dice the celery, carrots (can be left in chunks), green pepper, pumpkin, and aubergine.
  3. When the onions are soft add half a tin of tomato, a bay leaf, one cup of dry lentils and 3 cups of water.
  4. Add the sun dried red peppers and smoked paprika. If you can’t find sun dried red peppers simply add 2 tbsp of sweet smoked paprika instead.
  5. Bring to a gentle simmer and cook for 30 minutes until the lentils are soft.
  6. Once the lentils are cooked add a good pinch of salt to taste – it is important to add salt at the end and not at the beginning, otherwise the lentils will not soften properly.
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