Spanish Lentejas estofadas - Lentil Stew with Vegetables and Smoked Paprika

The Spanish Sunday stew every family makes a little differently: lentils, potato, carrot, pepper. The smoky note comes from pimentón rather than sausage - which costs the dish nothing but salt and fat.

• 60 minutes
• 4 servings
• Main course

• vegan
• gluten-free
• nut-free
• lactose-free
• rich in iron
• high in fibre
• high in protein
• heart-healthy
• blood-sugar balancing

Ingredients

• 300 g Green lentils (weighed dry, brown or plate lentils, not soaked)
• 300 g Potatoes (in rough chunks, broken by hand rather than cut)
• 250 g Tomatoes (diced)
• 200 g Carrots (sliced)
• 150 g Onion (finely diced)
• 120 g Bell pepper (red, in strips)
• 15 g Garlic (chopped)
• 35 g Olive oil
• 5 g Smoked paprika (sweet, not hot - it stands in for the sausage here)
• 1 g Bay leaf (one leaf, remove at the end)
• 5 g Salt (add only once the lentils are soft)
• 1200 ml Water

Instructions

1. Sweat onion, pepper and garlic in the olive oil over medium heat for ten minutes without letting them colour.
2. Stir in the smoked paprika off the heat - in hot fat it turns bitter within seconds.
3. Add the tomatoes and cook down for five minutes until they collapse.
4. Add lentils, carrots, bay leaf and the water, bring to the boil and simmer gently, covered, for 25 minutes.
5. Add the potatoes and cook for another 15 to 20 minutes until lentils and potatoes are soft.
6. Only now add the salt, remove the bay leaf and let the stew rest for ten minutes. It is better the next day.

Warum die Kartoffel gebrochen und nicht geschnitten wird

Broken rather than cut, a potato tears along its own cell structure and gets a rough surface. More starch dissolves into the broth from there, and the stew thickens by itself - no flour, no cream.

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