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Traditional Spanish Lentils

What you need: 

1 medium onion, diced
2-3 cloves garlic, mashed
3 tablespoons olive oil
2 cups dried green lentils
1 medium tomato, diced
2 medium carrots, chopped
1 large potato, diced
1 bay leaf
1/2 teaspoon cumin powder
salt and pepper, to taste
4 cups vegetable broth
1 teaspoon sweet paprika
hot sauce, optional, to taste (I use Tabasco)
1-2 links vegan chorizo, optional (I use Soyrizo)

What you do: 

1. In deep pot, sauté onion and garlic in oil until it starts to color.
2. Add remaining ingredients, except hot sauce and chorizo, and bring to a boil.
3. Reduce to a simmer and cook until lentils are done--about 30 minutes.
4. If you like, you can add a little hot sauce. If you use vegan chorizo, take out and cut into rings before serving.
This can of course be made in the crockpot.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Yum Yum Yum!!

I made this last night with red lentils and it was AMAZING!! Currently eating the leftovers now :)

I added a bit of cayenne pepper (1/2 tsp)  since I didn't have hot sauce or soyrizo. Also added extra water to my lentils so they turned into a mush. I also added extra carrots, two potatos and two tomatoes. This made a ton of food, but I love it, so I couldn't be happier with the massive amounts of leftovers!!!

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We LOVE this recipe!  Any new way to make lentils taste different than our standart lentil stew.  We add all sorts of extra veggies that we have in the fridge - it is really good with broccli in it!  The leftovers freeze so nicely. We dont bother serving this with rice - we do it with Naan bread or a nice Pita and plain yogurt.  YUMMY!!  We have also started making burgers with the leftovers.  Just add some rolled oats or bread crumbs and some egg/egg sub and let it sit for a bit to soak up extra moisture - make patties in a pan and cook on med-high until edges are dull and is easily flipped.  Play around with it - sometimes I have to add more egg or oats depending on how the first pan fries up.  We serve these with goat cheese (I love cheese too much to be vegan) and pickles on hamburger buns.  You can also add feta or other cheeses to the mix before you cook them.  *** you can do the same with a can of black beans in place of the spanish lentils!  Mush them a bit and mix them up!!

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This is great. Simple and delicious. Thanks!

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I thought these were okay, but not delicious. 

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What a wonderful recipe. I followed the complete recipe. I didn't put  hot sauce Soyrizo since didn't have either one and I didn't like my food spicy hot. I did add sea salt and some pepper. For 'sides', I had brown rice and broccoli... and there is a a complete. Who needs meat when you have Spanish Lentils. LOL. ;)b  I think it lasted me 5 days for lunch and some dinner.

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This is good!  I only used one cup of lentils, but used the same amounts of everything else.  For the broth I just used enough to cover it and then added it as needed.  I used a can of fire roasted tomatoes instead of a fresh tomato and added 2 Rapunzel brand bouillon cubes.  Ate it with Jasmine rice.

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I made this dish this weekend to bring to the Spanish table at an international food fair at my children's school.  I followed the directions pretty closely except I omitted the onions and I soaked the lentils (because I always soak my lentils). 

The dish came out great, and I highly recommend it.

However, I would now like to say something about Soyrizo, or Soy Chorizo.  I used the Trader Joe's brand and even though I had planned to add it all in at the end, something was bugging me about missing out on the chorizo-like flavor permeating the lentils during the cooking process.  So I cut open the tube and added some of it at the beginning of the cooking. Since I had presoaked my lentils, the cooking only took about 45 minutes or so.  However, the TJ's chorizo is the kind that comes in a tube and doesn't really hold together.  Once I added it to the stew it just sort of dispersed and lost its red coloring and it just looked like I had added tsp to the pot.  Oh well, no matter.

The TJ's comes in 8 oz tubes and I pan fried the rest. Later that night before packing the stew away in the fridge, I added the pan fried soyrizo.  My husband tasted the stew and thought it was very good but also that I should add yet a second package of TJ's soyrizo.  So I pan fried up that and added it to the lentil stew and packed it away in the fridge.  By the way, this recipe makes almost an entire aluminum pan full of stew--way more than 4 to 6 servings.

By the next morning the soyrizo had lost all of its color and I regretted I had added so much because I thought it overpowered the taste of the lentils.  But it was a big hit at the Spanish table where they unfortunately lost the sign saying it was vegetarian.

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I loved this recipe.  It was very simple to make, tasty and filling.  Like others, I ended up cooking it for around 10 minutes longer.

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Spain is in Europe and does not share the spicy traditions of Carribean and Latin American cusine. This dish is not meant to be spicy, but rather aromatic and savoury. If you want to spice it up, add sriracha or tabasco or tweak the spices to your taste. However that will make it a different dish.

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I was excited to try this recipe because we love Cuban food, but it was surprisingly bland, even after increasing the spices.  Serving over rice seemed a little repetitive and starchy.  After sauteing the garlic and onion I finished it in the crock pot.  Perhaps that's why we didn't love it like everyone else.  I'll probably try to add some sort of tomato sauce to the leftovers to convert to sloppy joes.

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