Lentils are one of the most commonly consumed legumes in households in our country. They have a high nutritional value and provide us with all the nutrients necessary for the proper functioning of our body. Together with spinach, they create a perfect tandem for the development of the little ones in the house. In addition, this is a recipe that spreads very well and can be eaten by several people. They keep great in the fridge and we can even freeze them in airtight containers and take them out of the freezer when needed. If we take them out of the fridge the night before, all we have to do the next day is heat them up and that’s it.
- preparation time: 20 minutes
- cooking time: 40 minutes
- total time: 1 hour
- portions: 6
- category: Main dish
- type of cuisine: Spanish
- calories: 181 kcal per 100 g
Ingredients for the lentil stew for 6 people
- 250 g Castilian lentils
- ½ onion
- ½ red pepper
- 3-4 cloves of garlic
- 200g frozen spinach
- ½ string sweet chorizo
- 1 teaspoon cumin powder
- 1 tablespoon sweet paprika
- 2 tablespoons extra virgin olive oil
- 2-3 bay leaves
How to make lentil stew
Making lentil stew is easy, but it takes love to make a difference. We wash the lentils and drain them, checking that no stone has been poured. It is advisable to always be on the lookout, although it is usually more common to find stones in the lenses that we buy by weight. Place the cleaned and drained lentils in a tall saucepan. Frozen spinach is removed from the refrigerator to thaw the night before, or thawed two hours before removing from the freezer.
Cut the onion and pepper into brunoise and add to the pot. The vegetables can be chopped larger or smaller, but ideally they should be chopped small so that they are more pleasing to the palate when eaten and also cook evenly.
We only use half of the sweet chorizo string. We cut it into portions of one to two centimeters and put it in the saucepan with the rest of the ingredients. We also add some bay leaves to flavor the lentils and some garlic on the shirt.
Add salt, cumin and paprika. If it is necessary to correct the salt, we will check it later when the lentils are almost cooked and we will add the spinach.
We cover the lentils with water, leaving three fingers of water on them. If we see that it decreases a lot with cooking, we can add a little more with cooking. Place the pot on high heat and when it starts to boil, reduce the heat and let it sit on medium for 30 minutes. We can cover the pot so that we do not lose power and cooking temperature.
After 30 minutes, add the thawed spinach. If we see that they are very long, we can shorten them a little with the help of scissors. When the lentil stew is cooked again, let it sit over medium-high heat for another 10-15 minutes to allow the flavors to meld and the spinach to cook.
We serve the stew hot in deep plates or in bowls. We can accompany it with good bread and some red wine. An ideal dish to warm up and full of benefits for our health.
Simple preparation overview
- Wash and drain lentils
- Place the lentils in a tall saucepan
- Add the chopped brunoise to the pot with the onions and red peppers
- Chop the sweet chorizo and add to the pot along with the garlic in the bowl and the bay leaves
- Add the teaspoon of salt, cumin and paprika and cover with water until three fingers remain on the lentils
- Cook over high heat until boiling, then reduce to medium-low and cook for 30 minutes.
- After 30 minutes add the spinach and after boiling again let it stand for another 15 minutes.
- Serve the lentil stew very hot in deep plates or bowls