🇪🇸 Spain
Spanish Lentil Stew, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
45 min2 to wash
3 lazy steps
- 1
Heat 1 tbsp extra virgin olive oil in a pot over medium heat for 2 minutes, then sauté 1/2 medium onion, 1 medium carrot, 90 g Spanish cured chorizo, and 60 g Morcilla for 5 minutes until fragrant.
- 2
Stir in 1 tsp sweet smoked paprika (Pimentón de la Vera), 250 ml Pardina lentils, 1 medium potato, 1 bay leaf, and 700 ml water, bringing to a boil over high heat.
- 3
Reduce heat to low, cover, and simmer for 35 minutes until the Pardina lentils and 1 medium potato are soft and tender.
🇪🇸 How it's eaten in Spain
In Spain, it is served hot with a drizzle of sherry vinegar added at the table and accompanied by pickled guindilla peppers.
Ingredients (serves 2)
- Pardina lentils250 ml
Swap: Brown lentils 250 ml（Common store item）
- Spanish cured chorizo90 g
- Morcilla60 g
Swap: Smoked bacon 60 g（Easy to find）
- Onion1/2 medium
Swap: Pre-diced onion 120 ml（No chopping）
- Carrot1 medium
Swap: Baby carrots 120 ml（No peeling）
- Potato1 medium
Swap: Canned diced potatoes 120 ml（Pre-cooked）
- Sweet smoked paprika (Pimentón de la Vera)1 tsp
Swap: Smoked paprika 1 tsp（Standard staple）
- Extra virgin olive oil1 tbsp
- Bay leaf1 leaf
Authentic ingredients in Spain
- Pardina lentils250 ml
- Spanish cured chorizo90 g
- Morcilla60 g
- Onion1/2 medium
- Carrot1 medium
- Potato1 medium
- Sweet smoked paprika (Pimentón de la Vera)1 tsp
- Extra virgin olive oil1 tbsp
- Bay leaf1 leaf
Optional authentic touch
Simmering a whole head of unpeeled garlic and a jamón ham bone with the lentils, then mashing some cooked potatoes and lentils back into the broth, creates authentic deep pork flavor and thickness.
Wherever you live: Japan, Europe or anywhere else
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