Classic Spanish Lentil & Potato Stew

Por Spain on a Fork · 45 min

Ingredientes

Modo de preparo

1. Peel the potatoes and cut them into 2 cm (3/4 inch) thick bite-sized pieces. Finely chop the onion, roughly chop 4 of the garlic cloves, and rinse the lentils.
2. Heat the olive oil in a stock pot over medium heat.
3. Fry the baguette slices and 4 whole garlic cloves (skins removed) for 3 to 4 minutes, until golden all over. Remove them and place in a mortar.
4. In the same pan over the same heat, cook the chopped onion and chopped garlic, stirring constantly, for 3 to 4 minutes until the onion is translucent. Add the paprika and cumin and stir quickly. Add the finely grated tomatoes, stir once, then simmer without stirring.
5. When the grated tomato has slightly thickened (about 3 minutes), add the potatoes, lentils, broth and bay leaf. Raise the heat to high and stir gently. When it boils, cover and lower to low heat.
6. Meanwhile, add the chopped parsley and a pinch of sea salt to the mortar with the fried bread and garlic. Pound with a pestle until it forms a paste.
7. Simmer the lentils for 20 to 25 minutes. Then remove the lid: the lentils and potatoes should be fully cooked (check the lentil package instructions). Stir in the bread and garlic paste, season with sea salt and black pepper, mix well, and remove from the heat.
8. Serve in shallow bowls, garnished with fresh parsley.

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