Mains

Traditional Lentejas

Name: Traditional Lentejas
Yield: 10 servings
Ingredients: 65 ml olive oil; 2 leeks (1.5 cm); 3 medium onions (diced); 2 red bell peppers (1.5 cm); 7 cloves garlic; 6 large tomatoes (diced); 1 tbsp smoked paprika; 3 tsp ground cumin; 3 medium potatoes (2 cm); 6 medium carrots (2 cm); 600 g lentils (pardina, brown); 3 bay leaves; 1 tsp dried rosemary; 3 L vegetable stock; 3 tsp salt (to taste); 2 tbsp balsamic vinegar

A Spanish lentil stew with carrots and potatoes.

Base recipe: 10 servingsTaste 4/5Complexity 3/5Storage 4/5

Photo

Nutrition

For 10 servings

Energy: 3937 kcal
Protein: 190.3 g
Carbs: 636.5 g
Fat: 78.7 g

Estimated for the selected servings from values recorded per 100 g.

Ingredients

Servings

Tick ingredients off as you cook.

For 10 portions.

Sofrito (base)

65 ml olive oil
2 leeks (1.5 cm)
3 medium onions (diced)
2 red bell peppers (1.5 cm)
7 cloves garlic
6 large tomatoes (diced)
1 tbsp smoked paprika
3 tsp ground cumin

Stew (main)

3 medium potatoes (2 cm)
6 medium carrots (2 cm)
600 g lentils (pardina, brown)
3 bay leaves
1 tsp dried rosemary
3 L vegetable stock
3 tsp salt (to taste)
2 tbsp balsamic vinegar

Method

Sauté chopped leeks, onions and pepper in olive oil 10 min.
Add garlic, cook 1 min.
Add chopped tomatoes, paprika, cumin. Cook 5 min.
Add potatoes, carrots, lentils, herbs, stock, salt, vinegar.
Simmer ~30 min until lentils are tender.
Adjust salt, serve warm with crusty bread.