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Spanish lentils

  • 25 g Olive Oil
  • 120 g Onion, minced
  • 90 g Celery, minced
  • 60 g Carrot, minced
  • Spices
    • 1 Bay Leaf
    • 10 g Garlic, minced
    • 1 T Paprika
    • 1/2 t Saffron
  • 120 g Red Wine or Sherry
  • 500 g Vegetable Stock
  • 200 g Dry Brown Lentils, soaked, drained
  • Medium-Grain Salt
  • Black Peppercorn, ground
  • Celery Leaves or Parsley
  1. Sweat vegetables. Heat oil over medium heat. Stir in onion, celery, and carrot to coat. Sweat 5 minutes. Add spices, and cook 1 minute more.
  2. Cook lentils. Add wine, stock, and lentils. Bring to boil and reduce to simmer. Simmer, partially covered, 25-30 minutes. Season with salt and pepper, and continue cooking until tender.

Lentils should be saucy, not soupy! Reduce if necessary.

Store in refrigerator up to 3 days.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Lentils, Six Ways." 431-432. ↩