This vegan lentil stew recipe comes from Andalusia where it’s known simply as ‘lentejas‘ (aka lentils).
Lentejas is can be served as a complete meal or as a starter. Or as part of a table-spread to share, where the table is laid out with all sorts of goodies consisting of lentils, salad, fried potatoes etc. and everyone helps themselves to a little of each.
This Spanish lentils dish is usually a Pardina lentils recipe, though it could be made with another variety of lentils if you prefer.
How to Make this Spanish Vegan Lentil Stew Recipe
In Andalucia, the main type of lentil used is the Pardina lentil, so that’s the one which I normally use for this vegan stew.
First of all, wash 1 of lentils for 4 people (or according to the packet), and set aside.
Check out what you have in the fridge and put together a collection of vegetables.
Which Vegetables to Use for a Vegan Lentil Stew
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
- 4 tomatoes
I recommend including 1 onion, 1 carrot, 2 cloves of garlic and altering the rest to suit what you have available or which 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.
Next add the courgette and fry for another 2 minutes, followed by 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 about 45-50 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.
2 cups lentils of choice
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.
If you like eating lentils, I think you’ll also enjoy this recipe for lentil soup which is made with the small black Beluga lentils.
I hope you enjoyed making this Spanish lentil stew! If you’ve got any doubts, check out our vegan FAQ or drop me a line.