Traditional Lentejas (Spanish Lentil Stew)

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3 Tbsp olive oil

2 leeks

2 onions (medium-sized)

1 red bell pepper

5 cloves garlic

4 tomatoes (large)

1 Tbsp smoked paprika (Preferably Pimentón de la Vera dulce.)

2 tsps cumin

2 potatoes (medium)

4 carrots (medium)

14 oz lentils (pardina, brown or green)

2 bay leaves

1 tsp dried rosemary

10 cups vegetable stock

2 ½ tsps table salt

1 ½ Tbsp red wine vinegar (Can substitute with white wine vinegar or ACV.)

Directions

Stovetop Instructions

Make the sofrito by adding the olive oil to a large pot and heat on medium-high. Chop the leeks, onion, and bell pepper and add to the pot. When the veggies are sizzling, reduce the heat to medium and sweat the vegetables for ten minutes.

Grate the tomatoes by rubbing them against the large holes in a grater. Throw away the leftover large pieces of skin.

Finely chop the garlic, add to the pot, mix, and fry for one minute more, stirring once or twice to prevent it from sticking and burning.

Add the grated tomato (including its juices) and the paprika and cumin. Mix well and fry for five minutes, stirring to prevent sticking.

Peel the potatoes and carrots and chop them into half-an-inch pieces. Add to the pan along with the lentils.

Add the bay leaf, rosemary, vegetable stock, salt and vinegar. Bring to a boil and then reduce the heat to medium-high and keep at a lively simmer, stirring often, for 25-35 minutes until the lentils are tender. Taste and check for salt, add more if needed.

Serve warm or hot by itself or with some fresh crusty bread.

Instant Pot Instructions

Make the sofrito by adding the olive oil to the Instant Pot liner and press the Saute button. Chop the leeks, onion, and bell pepper and add to the pot when the oil is hot. Fry for ten minutes.

Grate the tomatoes, removing large pieces of leftover skin.

Finely chop the garlic, add to the Instant pot, mix, and fry for one minute more, stirring once or twice to prevent it from sticking and burning.

Add the grated tomato (including its juices) and the paprika and cumin. Mix well and fry for five minutes, stirring to prevent sticking.

Press the Cancel button. Peel the potatoes and carrots and chop them into half-an-inch pieces. Add to the pan along with the lentils.

Add all the remaining ingredients (reduce vegetable stock from 10 to 8 cups). Seal the Instant Pot, and set to high pressure for six minutes. Once done, allow to naturally release pressure for 10 minutes, then do a quick release. Taste and adjust salt if needed.

Nutrition

• Serving Size: 1 bowl
• Calories: 337 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Sodium: 1940 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 19 g
• Total Sugars: 10 g
• Protein: 16 g