There are traditional dishes that automatically transport us to family memories, and legumes are undoubtedly the best example. Few recipes are more homemade than the Stewed lentils, a humble classic that comforts on cold days but that we also enjoy all year round, because if we make them vegetarian they will be much lighter, without losing flavor.
Lentils are a classic in every home and I am sure that in each of them there is a different way to prepare them, but if you are one of those who are starting to cook and do not know what proportions you need to make this recipe well, do not miss our delicious stewed lentils, virtually no fat, just olive oil, but full of flavor.
Chop the garlic, onion, carrot, green pepper and leek into small pieces. Heat a little olive oil in a saucepan, add the vegetables and sauté over low heat for five minutes. Season lightly, add the tomato sauce and cook for three more minutes.
Add the lentils, the bay leaf and the potatoes, clicking them with the knife, and cook for a couple of minutes. We cover with plenty of cold water and Cook (better covered) for 40-50 minutes or until tender. If they look too dry, we add more water during the process.
Heat a jet of oil in a pan, add the paprika and remove immediately from the heat to avoid burning. Add to the saucepan with the lentils, stir and let’s cook five more minutes. We serve very hot.
BRA Efficient – Low Saucepan with Glass Lid and Silicone Handles, 28cm, with Teflon Platinum Plus Nonstick, Induction Safe, PFOA Free.
Magefesa Glass – Pot 24cm in black glass exterior vitrified steel. Reinforced two-layer non-stick, suitable for all types of cookers, especially induction. 50% energy saving.
Le Creuset Cocotte Evolution in cast iron with lid, Ø 24 cm, Round, All heat sources incl. induction, 4.2 l, Caribbean Blue
With what to accompany the stewed lentils
These Stewed lentils They are a great option to leave done the day before and come home from work having your food ready. Since I am Galician, I prepare them in the style of my land and always add potatoes, but if you don’t like them or you fancy, prepare them without it and thus the dish has a plus, it perfectly admits freezing, being able to cook double quantity and have the food made for two days. A good portion of these lentils, accompanied with good homemade bread, will be a complete meal to be more than satisfied, which we can always complete with a light salad for the first course.
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