CLASSIC SPANISH LENTIL AND POTATO STEW

Classic Spanish Lentil And Potato Stew brings me right back to my travels through Spain, where I first fell in love with this hearty, soul-warming dish. I remember sitting in a small village tavern as the friendly owner served me this rustic bowl of comfort. The smoky paprika, tender lentils, and perfectly cooked potatoes create a symphony of flavors that’s both simple and deeply satisfying.

WHY YOU WILL LOVE THIS

You’ll fall head over heels for this stew just like I did! First off, it’s incredibly hearty without being heavy – perfect for those evenings when you want something substantial but not overwhelming.

I love how the smoky paprika and garlic create this amazing depth of flavor that tastes like it’s been cooking all day, even though it comes together in under an hour. The unique technique of creating a garlic-bread paste to thicken the stew is something I’d never seen before visiting Spain, and it adds this incredible richness that you just can’t get any other way.

Plus, this stew is actually super budget-friendly! I make it regularly when I need to stretch my grocery budget without sacrificing flavor. Lentils and potatoes are some of the most affordable ingredients around, but they transform into something truly special in this recipe.

INGREDIENTS

• 3 tbsp extra virgin olive oil (45 ml)
• 2 slices baguette (3/4 inch / 2 cm thick each)
• 8 cloves garlic
• 1 small onion
• 2 medium potatoes
• 2 tsp sweet smoked Spanish paprika (5 grams)
• 1 tsp ground cumin (3 grams)
• 2 tomatoes
• 1 cup dried green lentils (200 grams)
• 5 cups vegetable broth (1200 ml)
• 1 bay leaf
• 2 tbsp chopped fresh parsley (8 grams)
• Pinch of sea salt
• Dash of black pepper
• Fresh parsley for garnish

STEP BY STEP INSTRUCTIONS

1. Start by peeling and cutting the potatoes into 3/4 inch (2 cm) bite-sized chunks. Finely chop the onion and roughly chop 4 cloves of garlic. Give the lentils a good rinse under cold water.
2. Heat a stock pot over medium heat and pour in the olive oil. Let it warm up for a couple of minutes.
3. Add the baguette slices and the 4 whole cloves of garlic (peeled) to the oil. Fry them for about 3-4 minutes until they’re golden all over, turning occasionally. Once done, transfer them to a mortar.
4. In the same pot with the flavored oil, add the chopped onion and chopped garlic. Stir continuously for 3-4 minutes until the onion becomes translucent and soft.
5. Sprinkle in the smoked paprika and cumin, quickly mixing to coat the onions. Then add the finely grated tomatoes, stir well, and let simmer without stirring for about 3 minutes.
6. Once the tomato mixture has thickened slightly, add the potato chunks, rinsed lentils, vegetable broth, and bay leaf. Turn the heat up high and give everything a gentle stir. When it comes to a boil, cover with a lid and reduce to a low simmer.
7. While the stew simmers, add the chopped parsley to the mortar with the fried bread and garlic. Sprinkle in a pinch of sea salt and pound everything with the pestle until you get a paste-like texture.
8. After the stew has simmered for 20-25 minutes (or until the lentils and potatoes are tender), remove the lid and stir in the bread-garlic paste. Season with sea salt and black pepper to taste, gently mixing until well incorporated. Remove from heat.
9. Ladle the stew into shallow bowls, garnish with fresh parsley, and enjoy!

EXPERT TIPS

I’ve made this CLASSIC SPANISH LENTIL & POTATO STEW dozens of times, and I’ve picked up some tricks along the way:

The bread-garlic paste (called “majado” in Spanish) is absolutely essential – don’t skip it! I’ve learned that day-old bread works even better than fresh, as it soaks up more flavor from the garlic and oil.

Use the best quality smoked paprika you can find. I order mine directly from Spain, but any sweet smoked paprika (not hot or plain) will dramatically improve your stew. The difference between regular paprika and Spanish smoked paprika is night and day!

I always check my lentils about 5 minutes before the recipe suggests they’ll be done. Different brands and types of green lentils can vary in cooking time, and you want them tender but not mushy.

When grating the tomatoes, I cut them in half and grate the cut side against a box grater over a bowl. The skin will remain in your hand when you’re done – it’s the fastest way to get that perfect tomato texture!

VARIATIONS

While I’m a purist at heart when it comes to this CLASSIC SPANISH LENTIL & POTATO STEW, I’ve experimented with some variations that work beautifully:

Chorizo Addition: For meat lovers, add 4 ounces of sliced Spanish chorizo when you’re frying the garlic and bread. The oils from the chorizo infuse the entire stew with incredible flavor.

Winter Veggie Version: During colder months, I sometimes add a diced carrot and a small diced turnip along with the potatoes. They add sweetness and even more heartiness.

Spicy Kick: If you enjoy heat like I do, add a pinch of cayenne pepper or a chopped small red chili when adding the paprika and cumin.

Greens Boost: For extra nutrition, I often stir in a handful of chopped kale or spinach about 5 minutes before the stew is finished cooking.

STORING AND FREEZING

This stew only gets better with time! I often make a double batch because I love how the flavors deepen overnight.

Refrigerator: Store leftovers in an airtight container for up to 5 days. The stew will thicken considerably in the fridge, so when reheating, I usually add a splash of water or broth to bring it back to the perfect consistency.

Freezing: This stew freezes beautifully! I portion it into individual containers and freeze for up to 3 months. To thaw, I either leave it in the refrigerator overnight or use the defrost setting on my microwave. Sometimes the potatoes break down slightly after freezing, but the flavor remains fantastic.

Reheating: I prefer reheating this stew slowly on the stovetop, adding a little liquid as needed. A gentle simmer for about 5-7 minutes usually does the trick!

RECIPE NOTE

The traditional Spanish method uses a mortar and pestle for the bread-garlic paste, which I think gives the best texture. But in a pinch, you can use a small food processor – just pulse carefully so it doesn’t become too smooth. The slight chunkiness adds character to the stew!

Spanish cooks often use Pardina lentils, which are smaller than standard green lentils. If you can find them, they’re worth trying, but regular green lentils work wonderfully too.

Don’t be tempted to add more lentils than called for – they absorb a lot of liquid and will continue to thicken the stew as it sits.

FAQ

Can I make this stew with red lentils instead of green?
I wouldn’t recommend it. Red lentils break down much more quickly than green and would turn this stew into more of a puree. Green lentils hold their shape, giving you that perfect hearty texture that’s characteristic of this classic Spanish dish.

My stew seems too thick. What should I do?
This is a thick stew by nature, but if it’s too thick for your liking, simply add more vegetable broth, a quarter cup at a time, until you reach your desired consistency. I sometimes find that different batches of lentils absorb different amounts of liquid, so this is totally normal!

Can I make this in a slow cooker or pressure cooker?
Yes! For a slow cooker, follow steps 2-5 on the stovetop, then transfer everything to your slow cooker along with the potatoes, lentils, broth and bay leaf. Cook on low for 6-7 hours or high for 3-4 hours. Still prepare the bread-garlic paste separately and stir it in before serving. For a pressure cooker, use the sauté function for steps 2-5, then pressure cook for 10 minutes with a natural release. The bread-garlic paste should still be made separately and stirred in at the end.

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