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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?

;)b Yum. Very hearty and satisfying. I make it with red lentils, and I really like adding more carrot, as well as some frozen corn to it.

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This was really good, and even the kids liked it.

Thanks!

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thumbs up!

i've never really made anything with lentils before, other than soup... so an excellent choice for a first recipe i think :)  and i have loads of leftovers so won't be going hungry any time soon.

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I agree with all the good reviews.  I made this for the 2nd time last night, but this time I added a stalk of celery, about 2 Tbsp of tomato paste, a tsp of chili flakes and extra garlic, and cooked it on low heat for about 2 hours to really get the flavors to blend.  I used CW's idea of making it into "sloppy joes"...with extra hot sauce.  It was excellent.  And now I have plenty of leftovers for the freezer.

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Wow! I love lentils and this dish did not disappoint!!!

I did as many above and halved the recipe since it is only me and boyfriend, the dish reminds me a lot of mujadara but much more flavorful. This was great on pita with a tzatziki I made from soy yogurt at home. It also paired quite well with the next nights dinner of Jerk tofu.

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Yummy yum yum in my tummy tum tum!!

Good work scooter!

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I've made this twice now and it's become one of my favorite dishes. It even pleases certain picky non-veg family members!
Last time I made it I could NOT stop eating, it was so tasty. I didn't have any hot sauce, but I did have some Moroccan harissa (chili paste) which spiced it up quite nicely.

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I would like to add that this recipe also makes great leftover variations:

It is excellent served cold, on a bed of spinach or other salad greens for a yummy and simple salad.

It also makes a great "sloppy joe" substance (to which additional sauce may be added, if desired) to put on thick, toasted bread or a bun.

It was Keda's photo that drew me to this recipe....I only wish I'd have had some natural lighting to make my photo a little better; but alas, Iowa has practically no sunshine this time of year.  Oh well, I hope it sparks the interest of someone out there, because this recipe deserves all the promotion and attention it can get!

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This is delicious :) I used one large carrot & a parsnip, which gave wonderful flavour. Also, I didn't add hot sauce but I did add 1 tsp. of the oil from a jar of VERY hot peppers that a friend gave me. It gave it a nice little punch.
Thank you for this one....It will be a staple in our house.

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According to the site where I looked this up, a litre is equal to 4.22 cups. I ran out of vegetable broth but had vegetable bullion cubes. I used 4 cubes and what ended up being 6 cups of water -I started with 4 1/2 but needed more as I was cooking (each cube is supposed to make 1 to a little over 1 cup of broth). I don't know if it was the bullion cubes or the recipe -I did not add any salt- but this recipe is so salty it's almost inedible. I also had to cook it twice as long as it said in the directions, and I had to add water as stated above.

It would be the bullion cubes. I would have only used half a cube for that much water.

Ok, thanks!! Well, note to all: the directions on the container of the bullion cubes are NOT accurate. They tell you to use WAY too much bullion. I'll have to try this recipe again.

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