Lentejas Estofadas
The lentil stew that simmers in kitchens across Spain, a humble plato de cuchara that turns cheap ingredients into deep, savoury comfort. It rewards slow cooking and tastes even better reheated the next day.
Approximate, per 1 bowl (~350g). Values vary by recipe and portion.
Ingredients
- ·300 g brown or pardina lentils
- ·1 onion, chopped
- ·1 carrot, diced
- ·2 garlic cloves, chopped
- ·1 small potato, diced
- ·150 g chorizo, sliced
- ·100 g pancetta or bacon, diced (optional)
- ·1 ripe tomato, grated
- ·1 teaspoon sweet pimentón
- ·1 bay leaf
- ·60 ml olive oil
- ·Salt and black pepper
Method
- 1
Rinse the lentils in cold water and pick out any grit or stones; pardina and brown lentils need no soaking.
- 2
Heat the olive oil in a large pot and gently soften the onion, carrot and garlic for about 8 minutes until sweet.
- 3
Add the chorizo and pancetta and let them colour and release their fat, giving the base its savoury depth.
- 4
Stir in the grated tomato and cook it down, then take the pot off the heat and stir in the pimentón so it does not scorch.
- 5
Add the lentils, potato and bay leaf, and pour in enough water to cover everything by a couple of centimetres.
- 6
Bring to a boil, then reduce to a low simmer and cook partly covered for 35 to 45 minutes, topping up with hot water if it gets too thick.
- 7
Season with salt only towards the end, as salting early can toughen the lentils, and adjust the pepper.
- 8
Let the stew rest off the heat for 10 minutes so it thickens and settles, then serve hot with crusty bread.