Traditional Lentejas (Spanish Lentil Stew)
Lentejas, or Lentejas con verduras, is a simple delicious traditional Spanish vegetarian and vegan lentil stew with vegetables. Tender lentils in a savory smoky broth and chunks of delicious perfectly cooked vegetables. Make it on the stovetop or in your Instant Pot.
Servings: 8 people
Calories: 337kcal
Equipment
- 1 large sharp knife
- 1 chopping board
- 1 large saucepan
- 1 box grater
- 1 vegetable peeler
- 1 wooden or silicone spoon
- 1 set measuring spoons
- 1 measuring jug
Ingredients
Sofrito
- 3 Tbsp olive oil
- 2 leeks
- 2 onions medium-sized
- 1 red bell pepper
- 5 cloves garlic
- 4 tomatoes large
- 1 Tbsp smoked paprika Preferably Pimentón de la Vera dulce.
- 2 tsps cumin
Stew
- 2 potatoes medium
- 4 carrots medium
- 14 oz lentils pardina, brown or green
- 2 bay leaves
- 1 tsp dried rosemary
- 10 cups vegetable stock
- 2.5 tsps table salt
- 1.5 Tbsp red wine vinegar Can substitute with white wine vinegar or ACV.
Instructions
Stovetop Instructions
- Make the sofrito by adding the olive oil to a large pot and heat on medium-high. Chop the leeks, onion, and bell pepper and add to the pot. When the veggies are sizzling, reduce the heat to medium and sweat the vegetables for ten minutes.
- Grate the tomatoes by rubbing them against the large holes in a grater. Throw away the leftover large pieces of skin.
- Finely chop the garlic, add to the pot, mix, and fry for one minute more, stirring once or twice to prevent it from sticking and burning.
- Add the grated tomato (including its juices) and the paprika and cumin. Mix well and fry for five minutes, stirring to prevent sticking.
- Peel the potatoes and carrots and chop them into half-an-inch pieces. Add to the pan along with the lentils.
- Add the bay leaf, rosemary, vegetable stock, salt and vinegar. Bring to a boil and then reduce the heat to medium-high and keep at a lively simmer, stirring often, for 25-35 minutes until the lentils are tender. Taste and check for salt, add more if needed.
- Serve warm or hot by itself or with some fresh crusty bread.
Instant Pot Instructions
- Make the sofrito by adding the olive oil to the Instant Pot liner and press the Saute button. Chop the leeks, onion, and bell pepper and add to the pot when the oil is hot. Fry for ten minutes.
- Grate the tomatoes, removing large pieces of leftover skin.
- Finely chop the garlic, add to the Instant pot, mix, and fry for one minute more, stirring once or twice to prevent it from sticking and burning.
- Add the grated tomato (including its juices) and the paprika and cumin. Mix well and fry for five minutes, stirring to prevent sticking.
- Press the Cancel button. Peel the potatoes and carrots and chop them into half-an-inch pieces. Add to the pan along with the lentils.
- Add all the remaining ingredients (reduce vegetable stock from 10 to 8 cups). Seal the Instant Pot, and set to high pressure for six minutes. Once done, allow to naturally release pressure for 10 minutes, then do a quick release. Taste and adjust salt if needed.
Notes
- When cooled you can store the lentil stew in a sealed container in the fridge for up to four days, or in the freezer for up to three months. Lentejas thicken the longer they sit so just thin with a little water as needed until at your preferred consistency when reheating.
- Lentil cooking time can vary depending on which type you use (pardina, brown, or green), how hard your water is, and how old the lentils are. Be sure to check package instructions. Some will cook through in 25 minutes, and some will take up to 35 or 40.
Nutrition
Serving: 1bowl | Calories: 337kcal | Carbohydrates: 56g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1940mg | Potassium: 1091mg | Fiber: 19g | Sugar: 10g | Vitamin A: 7530IU | Vitamin C: 47mg | Calcium: 82mg | Iron: 6mg