Lentils are one of the staples of Spanish cooking and can be found on most bar or restaurant menus.
Ingredients – Serves 8 as part of tapas
- 1 cup of green lentils, rinsed
- 1 large tin of chopped tomatoes
- 21/4 cups stock, chicken or vegetable
- olive oil
- 2 cloves of garlic, minced
- 1 large onion, chopped
- 4 medium carrots, chopped into bite size pieces
- 1 large or 2 medium potatoes, chopped into bite size pieces
- 1 green pepper, chopped
- 1 teaspoon sweet paprika
- pinch smoked paprika (optional, acquired taste and not one which I have acquired!)
- 1/2 cup white wine
- salt and pepper to taste
Add lentils, tomatoes and stock to large pan and bring to a boil. Reduce heat to low and cover with a lid. Simmer until most of the liquid has been absorbed and the lentils are tender.
Meanwhile heat the oil in a large sauté pan and add the onion, garlic, pepper, carrots and potatoes. Cook until caramelized and all the vegetable are tender. Deglaze the pan with wine then add the lentils and remaining ingredients. Season with salt and pepper and serve hot. Reheats well.