Lentils with Vegetables and Sweet Spanish Paprika
Lentejas
This recipe is quick and produces a wonderfully satisfying result. Many a Spaniard will get grumpy if more than a couple of weeks pass without a meal of lentejas – some even in the heat of summer. If you have chorizo on hand, don’t hesitate to add it in before the onions, but this is a great meal even without the sausage. Serve with a hearty red from La Mancha or Jumilla.
¼ cup of olive oil
1 tbls Sweet Spanish paprika
¼ lb / 100 gr chorizo (optional)
2 onions, diced
4 cloves of garlic
4 tomatoes diced - fresh if you have them but canned are fine
2 cups of small green lentils
2 carrots, diced
2 potatoes, diced
2 bay leaves
6 cups boiling water
Salt to taste
In a large soup pot, heat the olive oil on medium heat. Add the sweet paprika and simmer the it for 30 seconds being careful not to let it burn. Add the chorizo if you have it.
Sweat the onions on medium heat, about 3 minutes
Add the garlic and continue to simmer the mixture until the onions are translucent, about 2 minutes
Add the diced tomatoes and continue to simmer on medium heat until the tomatoes are broken up, about 5 minutes
Add the lentils and stir so that they are coated with the oil, onions and tomatoes. Add the boiling water and simmer on low for 2 hours adding water if the lentils get dry.
Add the diced carrots and potatoes and continue to cook for 30 minutes.
Remove from heat for and allow to sit for 15 minutes before serving.