Lentejas

Properties6

Type	Recipe
Difficulty	Easy
Prep Time	15m
Total Time	1h
Serving Size	4-6 people
Note created	Jun 4, 2025

Ingredients

Main

• 400g pardina lentils
• 2 small potatoes
• 2 carrots
• 1 onion
• 1 garlic clove
• 4 tbsp crushed tomato
• ¼ red bell pepper

Seasonings

• 1 tbsp smoked paprika
• 1 tsp cumin
• 100ml white wine
• 1 laurel leaf
• olive oil
• black pepper
• 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