Vida Recetas Editorial
Lentil and vegetable stew is a traditional spoon dish that cannot be missing in Spanish cuisine. This easy recipe combines lentils with fresh vegetables such as zucchini, onion, green pepper, and tomato, plus a touch of chorizo that adds flavor. It is ideal for those looking for a complete, nutritious, and comforting meal, perfect for cold days or for sharing with family.
The key is in the sofrito: finely chopping the vegetables and sautéing them well before adding the rest of the ingredients. This creates a flavorful base that enhances the taste of the lentils. The chorizo is added to release its fat and aroma, and bay leaf and seasoning cubes give depth to the broth. Additionally, the potato adds consistency and turns this stew into a very complete dish.
You can adapt this recipe to your liking: if you prefer a lighter version, omit the chorizo or use a vegetarian version. You can also add other vegetables like carrot or pumpkin. The optional food coloring or turmeric gives it a more attractive color.
Cook
90 min
Servings
4
Chop the onion, pepper, garlic and zucchini very well and fry well and add the tomato
When everything is fried, add the chorizo and make it dizzy a little to give off flavor
Add the lentils, the water until it covers well, the bay leaf, salt to taste and coloring if desired or turmeric
When the lentil is almost tender we try it, we add water if desired and when it is half tender we add potatoes, and when the potato is tender it is set aside and let it rest.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 90 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
