This Spanish lentil stew recipe comes from the traditional dish in Andalucia known simply as ‘lentejas’ (lentils). Lentejas can be served as a complete meal in itself, or as a starter or as part of a table-spread to share, consisting of lentejas, salad, fried potatoes etc.
Actually, I only eat lentils occasionally. I don’t know why really, they’re just not on my go-to list and then out of the blue I ‘ll get the sudden craving to make them. The most frequent meals that I make are things like this vegetable rice dish (which is inspired by nasi goreng), a curry of some sort, like this coconut chickpea curry or a chilli bean served with rice or wraps.
But then again, sometimes lentils make an appearance and then this is what I do with them . . .
Table of Contents
How to Make Vegan Lentil Stew, Spanish Style
In Andalucia, the main type of lentil used is the Pardina lentil so that’s the one which I use and is traditionally used in the Andalusian Lentejas recipe.
Wash 1 soup cup of lentils for 4 people (or according to the packet), and set aside.
Rummage through your fridge and put together a collection of vegetables. You can use any vegetables you have. For this vegan lentil stew I used 1 onion, 2 cloves garlic, 1 carrot, 1 red pepper, 1 green pepper, 1 piece of courgette, 1 small leek, 4 mushrooms and 4 tomatoes.
I recommend including 1 onion, 1 carrot, 2 cloves of garlic and altering the rest to suit what you have handy or what you prefer.
Fry the chopped onion with the garlic and some salt for 3 minutes. Add the chopped carrot and fry for another 2 minutes. Add 2 tsp cumin to the pan and stir.
Add the courgette and fry for another 2 minutes. Next add the chopped peppers. Add 1/2 tsp turmeric.
When the veggies have been in the pan for 10 minutes, add the mushrooms if using and after another 3 minutes, the rinsed lentils. Fry the lentils for a few minutes before adding the chopped tomatoes.
Add one or two chopped potatoes to the pan, cover the lentil vegetable mix with water and add salt (taste the water to test) and bring to the boil. Cover with a lid and leave to simmer gently on a low heat for 50 minutes, checking occasionally.
And that’s it!
Serve in a bowl with nutritional yeast or vegan parmesan on top.
Vegan Lentil Stew RecipeCourse: Lunch, StarterCuisine: Spanish, VeganDifficulty: Easy
Spanish lentils make a perfect warming lunch bowl.
1 onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
Assortment of chopped vegetables: red & green pepper, courgette, leek, mushrooms, etc
4 large chopped tomatoes or substitute with tomato frito, tomato purée or a tin of tomatoes.
1-2 potatoes, cut into bite sized cubes
2 tsp cumin
2 tsp sweet paprika
1/2 tsp turmeric
1 bay leaf
- Wash the lentils
- Fry the onion and garlic in a little olive oil and add salt.
- Add the rest of the vegetables in order of hardness, giving each new vegetable 2 minutes to cook before adding the next. I.e. Onion, carrot, courgette, peppers, mushrooms.
- Add 2 tsp cumin, 1/2 tsp turmeric and 1-2 tsp paprika.
- Pour the rinsed lentils into the pan and cook for a few minutes.
- Add the chopped tomatoes and cook for a few minutes.
- Add 1-2 chopped potatoes, cover with water and add salt.
- Leave to cook for 50 minutes, checking occasionally.
- Serve with nutritional yeast or vegan parmesan.
Video for Spanish lentil recipe
- You can use any vegetables you have to make this Spanish lentils dish.