AI illustration

Lentejas — Spanish lentil stew

Why it worksPaprika gets 30 seconds in hot oil before the liquid goes in. Fried for a moment, it tastes of much more than paprika stirred into water.

Ingredients

• 1.2 kg tinned lentils
• 300 g potatoes
• 200 g carrots
• 200 g onions
• 160 g bell pepper
• 15 g garlic
• 6 g paprika
• 200 g passata
• 40 ml olive oil

Method

1. Chop the onion, pepper and garlic. Cut the potato and carrot into small cubes.
2. Heat the olive oil in a large pot on medium heat. Cook the onion, pepper and garlic for 10 minutes, until soft.
3. Add the paprika and stir for 30 seconds only. Paprika burns quickly and turns bitter.
4. Add the potato, the carrot, the passata and 800 ml of water. Bring it to the boil, then turn the heat down so it bubbles gently for 15 minutes.
5. Drain and rinse the 3 tins of lentils and add them. Cook for 10 more minutes, until the potato starts to fall apart. Taste and add salt.

A portion: about 400 kcal · 18 g protein · 50 g carbs · 12 g fat