# Ingredients ## Main - 400g pardina [[Lentils|lentils]] - 2 small [[Potato|potatoes]] - 2 [[Carrot|carrots]] - 1 [[Onion|onion]] - 1 [[Garlic|garlic]] clove - 4 tbsp crushed [[Tomato|tomato]] - ¼ [[Red Bell Pepper|red bell pepper]] ## Seasonings - 1 tbsp [[Smoked Paprika|smoked paprika]] - 1 tsp [[Cumin|cumin]] - 100ml [[White Wine|white wine]] - 1 [[Bay Leaf|laurel leaf]] - [[Olive Oil|olive oil]] - [[Black Pepper|black pepper]] - [[Salt|salt]] # Method ## Cooking the Lentils 1. Put lentils in large pot with 4 times as much water as lentils (1.6L for 400g). 2. Add half an onion (whole), garlic, bay leaf, black pepper and salt. 3. Heat to medium-high until boiling, then reduce to low heat and cover. 4. Cook for 30-45 minutes total. ## Preparing the Sofrito 1. Sauté remaining half onion and red pepper with generous olive oil and salt on medium-low heat. 2. Once onion and pepper are soft, add crushed tomato. ## Adding Vegetables 1. Peel potato and carrot, chop into small dices and slices. 2. Add to lentils after 20 minutes of cooking. ## Final Assembly 1. Add smoked paprika and cumin to the sauté, stir for 1 minute. 2. Add white wine to deglaze until alcohol smell disappears. 3. Remove whole onion and garlic from lentil pot. 4. Blend the sauté mixture and add back to lentils, stir well. 5. Boil for 2 more minutes and adjust salt to taste. # References - [El País - El Comidista](https://elpais.com/gastronomia/el-comidista/2023-09-26/la-receta-infalible-para-dominar-las-lentejas.html?outputType=amp)