Empty My Fridge
Spanish Poor Man's Lentil Stew | Quick & EASY One-Pot Recipe
Ingredients
- Extra virgin olive oil3 tbsp
- Onion2
- Garlic6 cloves
- Sherry vinegar1 tbsp
- Paprika · smoked1 tsp
- Cumin · ground¾ tsp
- Green lentil · dried1 cup
- Vegetable broth1 l
- Bay leaf1
- Rice⅓ cups
- Salt
- Black pepper
- Spanish guindillas4
Instructions
- Heat 3 tablespoons (45 ml) extra virgin olive oil in a stockpot over medium heat.
- Add the chopped onion and garlic and cook, stirring often, for about 4 minutes until lightly softened.
- Add the sherry vinegar, 1 teaspoon paprika and 3/4 teaspoon cumin, stir quickly, then add the rinsed lentils (200 g), 1 litre vegetable broth and the bay leaf. Turn up to high and stir gently.
- When the broth boils, add the rice (65 g), stir, cover, and lower to low heat. Simmer for about 20 minutes, until the lentils and rice are just cooked, adding more liquid if needed.
- Season with salt and black pepper, mix, and spoon into shallow bowls. Add a guindilla on top if you like.
Summarized from Spain on a Fork's video. Watch it for the details.
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