You guys, I wish there were smell-a-blog for this lentil stew. While lentils are the nutrition star of this recipe with almost 13 grams of protein, it’s really the spices that make me want to cuddle up in front of the fire with a good book as they wrap me in the cozy warmth of their aroma. It smells like home – like the best home ever! It will make you reminisce about things that you NEVER experienced as a child. Now that’s a powerful bowl of goodness! That’s right friends. You will be able to magically transport yourself to someone else’s perfect childhood. For example, my husband’s apparently perfect childhood tinged with the orange glow of golden memories. Speaking of which, he’s kind of responsible for this recipe. Well, he’s mostly responsible for this recipe except for the fact that my cooking greatness made it even better. You see, he introduced me to this lentil stew as a signature dish of his Spanish upbringing. I have tweaked the traditional recipe a little to raise it to glorious heights by using black lentils instead of green and by adding spices for depth of flavor. Yes, flavor is the key, and spices add flavor. Just add them in small amounts until you achieve flavor bliss as demonstrated below.
Throw in a generous amount of aromatics, and your house will be the envy of every dog owner who is out in the cold walking Fido. Then beef it up with some lentils and fill your belly with lentil-stew goodness!
Go ahead and give it a try. Don’t forget to scroll to the bottom of the page and leave a comment sharing what you liked or even what you changed about the recipe. I can’t wait to hear from you!
- 12 oz. onion
- 1 tsp. olive oil
- 3 garlic cloves – sliced
- 1 tbsp. cumin
- 1 tbsp. paprika
- 1 cinnamon stick
- 1 tsp. dry mustard
- 1 tbsp. salt
- 1 oz. chorizo (optional - leave out for a vegetarian option)
- 1 cup tomatoes – canned, diced, drained
- 6 cups of water
- 1 ½ cups lentils
- 1 ½ lb. russet potatoes
- 1/2 lb. carrots
- Sauté the onion in olive oil until translucent
- Slice the garlic and sauté it for about a minute with the onion after the onion is already translucent. The garlic is added at this point so that it doesn’t cook for too long and then burn.
- Slice the chorizo into thin slices.
- Drain the tomatoes.
- Add spices, chorizo, tomatoes, and water to the onion and garlic and bring to a boil.
- Add the lentils and cook over a low boil for 40 minutes. Keep an eye on the time because the potatoes and carrots should be added halfway through the cooking time.
- Peel the potatoes and carrots and dice them into 1 inch pieces.
- Add the potatoes and carrots to the pot after 20 minutes. Adjust the heat to bring the pot back up to a boil, and then reduce the heat to a low boil. Boil for another 20 minutes or until the lentils, potatoes, and carrots reach the desired tenderness.