Stewed lentils (with chorizo) are originally from Avila but it spread all over Spain quite quickly on the XIX & XX centuries. As with everything, changes, additions and all these things happened throughout this time and now you can find a variety of type of lentil stew all over, like the one I’ll be sharing with you today that my mum used to cook.
This is a very wintery dish and my mum would love make it. I don’t know if it was because she loved it so much or because it is so easy and quick to make. She obviously made it with chorizo and pancetta but my recipe is meat free so these two are omitted, without compromising the flavour.
I do have to say that one of my brothers hated lentils with a passion. The pure smell of it made him sick so he would never, ever eat this or anything lentil related. So, although stewed lentils are ever so nice, there is always someone in the family who won’t eat them. LOL.
You can find the step by step video to this recipe here:
Brown Lentil Stew
Ingredients
- 3 Potatoes peeled & sliced
- About 4 or 5 big handfuls of lentils
- Half Red Pepper Quartered
- Half an Onion Quartered
- 1 Whole Tomato
- 2 Whole Garlics, peeled
- 1 tsp Sweet Paprika
- 3 Carrots peeled and sliced
- Salt to Taste
- A Splash of Olive Oil
- Water
Directions
-
- Add the tomato, red pepper, carrots, potatoes, onion, garlic and lentils into a pot.
- Cover the vegetables with water and add salt to taste and the sweet paprika.
- Bring to the boil and then simmer for about 20 minutes until the vegetables and lentils are soft. Stir from time to time.
- Serve hot with chunky bread and enjoy!
The Spaniard's Kitchen 
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