This Spanish vegan lentil stew recipe is so easy to make and it’s the lentil dish that I most love. When I was growing up, people thought vegetarians lived off lentils. Which may have been true . . . but not for me. (I almost didn’t know what a lentil was!)
It wasn’t until I moved to Tuscany that I came across the delicious pardina Lentil: a small dark lentil that my housemates used to make a yummy lentil lasagne.
After Italy I kind of forgot about the lentil until I moved to Spain. And here I was reunited with pardina lentils. The only way I eat lentils these days is in this Spanish vegan lentil stew called Lentejas, which literally means lentils but is an actual recipe! It’s easy to make, cheap, and pretty darn tasty.
So how could I not blog about it to share its simplicity?
Chop up the vegetables; you can use whatever leftover vegetables you have in your fridge, or choose onion, red pepper, carrots, courgette, broccoli, cauliflower, mushrooms & potatoes. Heat some olive oil and add 2 large cloves of crushed garlic.
Actually the authentic recipe calls for roast garlic and I’ll explain that in the notes below. But if you don’t want to roast your garlic you can add it crushed and fry it at the beginning of the recipe.
Next add 1 sliced onion and allow to fry. Add 1 tbs cumin powder and 1/2 tbs turmeric powder. Stir to fry.
Add all the rest of the vegetables you have, in order of hardness.
Put in 1 cup of washed lentils and stir fry for about 5 minutes. Add water until the vegetables and lentils are covered, cover the pan with a tightly fitting lid, and leave to simmer. Add chopped potatoes to the water.
Keep checking and taste the salt levels. A lack of salt will spoil the flavour of this dish. When cooked, leave the lid on and turn off the heat so that the lentejas can sit and get more flavoursome.
Delicious authentic Spanish recipe for lentils
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 onion
- 2 large cloves garlic
- 2 carrots
- red pepper
- 2 potatoes
- 1/3 packet pardina lentils
- olive oil
- salt & pepper
- Fry the garlic and onion in a little olive oil with salt.
- Add the cumin, turmeric and paprika.
- Add the rest of the vegetables except the potatoes and stir fry.
- Add the lentils to the pan and fry for 5 minutes.
- Pour in water to cover the vegetables.
- Add chopped potatoes.
- Cover and leave to cook for 20-30 minutes.
- Serve and enjoy!
The authentic recipe uses roasted garlic. Take a whole bulb of garlic and put it on a skewer and place it into the flame from your gas hob. Roast over the flame, turning all the time, for about 10 minutes or until soft and charred. Then add the whole bulb to the lentil dish. It will add the flavour of roast garlic to the dish - and you can also eat the whole garlic cloves if you're a garlic fan!
And don’t forget, if you like this please leave a message, share or like.