Classic Spanish Lentil & Potato Stew | Heartwarming One-Pan Recipe

EPISODE 967 – How to Make a Spanish Lentil & Potato Stew | Lentejas con Patatas Recipe

FULL RECIPE HERE:

Classic Spanish Lentil & Potato Stew | Heartwarming One-Pan Recipe

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Bienvenidos and welcome to another episode of Spain  on a fork first things first today’s New Year’s   Day I hope you all had a great time out there  yesterday you’re staying safe and healthy but   most importantly that you’re ready to tackle  on the new year anyways with that being said  

Today we’ve got the perfect recipe to kickoff 2024  we’re talking a classic Spanish lentil & potato stew   and let me tell you this dish truly represents  what the Spanish humble kitchen is all about   as it’s made with very simple and affordable  ingredients effortless to put together where  

There’s no tricky techniques or expensive  equipment needed and the best part it’s all   done in just 40 minutes using one pan folks serve  this delicious stew next to a crunchy baguette a   garden salad and of course a bottle of Spanish  wine from the wine region of Utiel-Requena and you’re going  

To have yourself a fabulous meal alright  let’s begin by getting our ingredients ready   I’m going to cut two medium sized potatoes that  have already been peeled washed and patted dry   each one to bite-sized pieces that are 2 cm thick  which is about 3/4 of an inch to make this recipe  

Important to use potatoes that are a bit more  waxy than starchy as they hold or shape better   in stews I’m using Yukon Golds but you can also  use new potatoes golden delight or even red potatoes we’ll also finely chop one small onion roughly chop four cloves of garlic

And cut two slices from a bagette each  one being 2 cm thick which once again is 3/4  of an inch  and for the final ingredient we’ll  add in one cup of dried lentils into fine sieve   and rinse them under some water for this  recipe I’m using green lentils which are  

Very similar to brown lentils either way you  go when you’re working with dried lentils you   don’t have to soak them in water like  other beans just give them a quick rinse and you’re ready to go   for the next step  let’s start cooking our dish I’m going to  

Heat a stock pot with a medium heat and add in  3 tbsp of extra virgin olive oil which is 45 ml after a couple minutes we’ll add in the slices of baguette and four cloves of   garlic with the skins removed  and we’re going to cook these  

Ingredients between 3 to 4 minutes  or until they’re golden fried all around once the ingredients are golden  fried we’ll remove them from the stock   pot transfer them into a mortar and then set them aside now using the same pan with the same heat  we’ll add in the chopped onion and the chopped garlic

And as always we’ll mix the ingredients  around continuously that way they all evenly sauté after 3 to 4 minutes and the onion  is nice and translucent we’ll add   in 2 teaspoons of sweet smoked  Spanish paprika which is about 5 grams 1 teapsoon of ground cumin which is about 3 grams

And we’ll give it a quick mix that way those  spices are evenly mixed into the garlic and   onion as always the Spanish paprika I’m using  is from Kiva link where you can get some in  

The description box box below and if you buy  it from that link you’ll also get 25% off your order then we’ll add in half a cup of tomato  sauce which is 120 grams I made my sauce by finely   grating fresh tomatoes but you can also use canned  tomato sauce here or even pasatta

And we’ll give it a mix until it’s well mixed together and  then simmer it for a few minutes without mixing the mixture after 3 to 4 minutes and the tomato sauce  has slightly thickened we’ll add in the chopped potatoes the one cup of dried  lentils which by the way is about 200 grams

And 5 cups of vegetable broth which  is 1200 ml to make the stew you can use   other liquids such as chicken broth  beef broth or even water either way   recipe on how to make my homemade  veggie broth in the description box below

Then we’ll add in one bay leaf turn it  up to a high heat and give it a gentle mix once it comes to a boil we’ll place the lid on  the stock pot and lower it to a low heat and we’re  

Going to simmer this between 20 to 25 minutes  until those lentils and potatoes are just cooked through in the meantime let’s move back  to the mortar with the slices of fried   baguette and garlic I’m going to add in 2  tsp of chopped fresh parsley which is about 8 grams

And pinch in a kiss of sea salt  and using a pestle we’ll pound down on the   ingredients until we form a past like texture  if you don’t have a mortar and pestle no big   deal you can also use a food processor  here a handheld blender or even a nutri-bullet

Okay let’s move back to the stew after  20 to 25 minutes I’m going to remove the lid   and at this point those lentils should  be perfectly cooked through important to   check the package instructions in the lentils  that you’re using and as for the potatoes you  

Can just pierce one with a toothpick and  if it easily goes in there but with some   resistance they are ready to go for the next  step I’m going to add in the bread and garlic mixture and season everything with  sea salt and freshly cracked black pepper

And we’ll give it a gentle mix  until everything’s well mixed together   and like I I’ve told you in the past when  you’re working with dried beans you always   want to season them at the end when they’re  fully cooked if you season them beforehand  

It’s going to take them longer to cook  and they’re going to end up with a tough texture then we’ll remove the stock pot from the heat and transfer some of the stew into  a shallow bowl and we’ll garnish with fresh parsley check it out lentejas con patatas classic Spanish lentil & potato stew simple  

And affordable ingredients super easy to  make and truly the kind of food that’s   going to fill you with so much goodness  let’s give it a try and see how it turned out as always folks now it’s time for  the moment of truth let’s see how these 

Lentils taste and I tell you the aromas in  the kitchen are absolutely amazing here we go I’m telling you what a way to start 2024 like  I told you at the beginning this just truly   represents the humble Spanish kitchen we  grabbed simple and affordable ingredients and got  

So many flavors out of this all the ingredients  are beautifully cooked and that thickener really   takes this to the next level once again serve this next to a crunchy baguette a garden salad   and a bottle Spanish wine from the region of Utiel-Requena and you’re going to have yourself a beautiful meal  

Really quick before I go a shout out to a couple  of my patreons Dr. Michael Barvitz, Jesper Hallund, Jim Owens and Clarence Bolin again guys thank you so  much for being patreons of Spain on a fork you  

Know how much I appreciate you if you enjoy today’s  video hit that like button as it really helps   out the channel leave me a comment below and as  always don’t forget to share this video with your  

Family and friends that way our Spain on a fork  community can continue to grow till the next time hasta luego!!