Classic Spanish Lentil & Potato Stew | Heartwarming One-Pan Recipe (2024)

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• 3tbspextra virgin olive oil45 ml
• 2slicesbaguette3/4 inch / 2 cm thick each
• 8clovesgarlic
• 1smallonion
• 2potatoes (medium in size)
• 2tspsweet smoked Spanish paprika5 grams
• 1tspground cumin3 grams
• 2tomatoes
• 1cupdried green lentils200 grams
• 5cupsvegetable broth1200 ml
• 1bay leaf
• 2tbspchopped fresh parsley8 grams
• pinchsea salt
• dashblack pepper
• fresh parsley for garnish

1. Cut the potatoes (peeled) into 3/4 inch (2 cm) thick bite-sized pieces, finely chop the onion, roughly chop 4 cloves of garlic and rinse the lentils under some water

2. Heat a stock pot with a medium heat and add in the olive oil

3. After a couple of minutes add in the slices of baguette and four whole cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the stock pot and add into a mortar

4. Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing

5. Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, dried lentils, broth and bay leaf, turn it up to a high heat and give it a gentle mix, when it comes to a boil, place a lid on the pan and lower to a low heat

6. In the meantime, add in the chopped parsley into the mortar with the fried bread and garlic, along with a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture

7. After simmering the lentils for 20 to 25 minutes remove the lid, at this point the lentils should be cooked through (check lentil package instructions) and the potatoes, add in the bread & garlic mixture and season the stew with sea salt & black pepper, gently mix together until well mixed, remove from the heat

8. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Nutrition Facts

Spanish Lentil & Potato Stew

Amount Per Serving

Calories 409Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 1274mg55%

Potassium 929mg27%

Carbohydrates 60g20%

Fiber 19g79%

Sugar 5g6%

Protein 18g36%

Vitamin A 690IU14%

Vitamin C 25mg30%

Calcium 80mg8%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.