Spanish cuisine · Soups & Stews

Lentejas Viudas

Spanish lentil stew in its vegetable version – honest everyday cooking.

Ingredients · for 4 servings

• 400 g brown lentils (Pardina)
• 1 onion
• 1 green bell pepper
• 2 carrots
• 2 potatoes
• 3 garlic cloves
• 2 bay leaves
• 1 tbsp paprika
• 4 tbsp olive oil
• Salt

Instructions

1. Rinse the lentils and start in cold water with the bay leaves; bring to a boil and skim the foam.
2. Dice the onion, pepper and carrots, add and simmer at gentle heat for 30 min.
3. Finely chop the garlic and fry briefly in olive oil with the paprika (the majado); stir into the soup.
4. Add the potato cubes and cook for another 15 min until lentils and potatoes are soft.
5. Season with salt and let steep a little – the soup should be creamy.
6. Serve hot.