Since I move to live in Spain I realized how much Spanish people love to eat the lentils. In the beginning I cooked just simple version and in the moment when I was tired of the same flavor I decide to change it.
Lentil stew is easy to make with very simple ingredients and perfect for vegans on a serious budget. I serve it during all year around. Lentils are an excellent source of many B vitamins. Properly prepared through soaking, lentils are also an excellent source of minerals like iron, phosphorus, potassium and zinc.
You could serve this up with some steamed rice; that would work very well if you preferred not to have bread.
- 1/4 cup extra virgin olive oil
- 1 brown or red onion, diced
- 1 red bell pepper
- 3.5 cups brown lentils (soaked overnight and rinsed well)
- 1 tbsp tomato paste
- 1/4 tsp hot paprika powder
- 2 bay leaves (snapped in half)
- Boiling water
- 2 cloves of garlic, finely chopped
- Salt to taste, Cayenne pepper
- Handful of cooked Chickpeas
- 1 Carrot
- Pinch of Cumin powder
- Fresh Parsley
- In a large saucepan, on medium heat the oil and onion until it becomes translucent.
- Add in the lentils and stir making sure that don’t stick to the bottom. Cook for a few minutes.
- Add in carrot, red bell pepper,tomato paste, hot paprika powder, Cumin powder, bay leaves and liquid enough to cover the lentils. Bring to the boil and reduce to low-medium heat.
- Add in the chopped garlic and salt to taste, Cayenne pepper, Parsley, Chickpeas and simmer for 20-30 minutes until the lentils are cooked. I normally top up the water another 1-2 times as it evaporates. Make sure you always have enough liquid to cover the lentils on the top and remember to give it a stir every 5 or so minutes.
- Once cooked, remove the bay leaves and serve with some rice or bread.