COZY Spanish Red Lentil Stew | Quick & EASY One-Pot Recipe

EPISODE 1147 – How to Make a Spanish Red Lentil Stew | Guiso de Lentejas Rojas Recipe

FULL RECIPE HERE:

COZY Spanish Red Lentil Stew | Quick & EASY One-Pot Recipe

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bienvenidos and welcome to another episode of Spain on a fork today we’re going to grab some red lentils truly one of the most underrated ingredients at supermarkets even though they’re heart healthy and affordable and create a super delicious recipe we’re talking a cozy Spanish red lentil stew this is known as Guiso de Lentejas Rojas now the beauty of this recipe besides the fact that it’s easy to make and made with simple everyday ingredients is that it comes together in just 40 minutes yet the flavors feel like they’ve been simmering for hours and hours folks serve this heartwarming stew next to a crunchy baguette and a bottle Spanish red wine more specifically 
from the region of Priorat which is located in the province of Tarragona you’re gonna have yourself a fabulous meal alright let’s just jump right into this I’m going to heat a stock pot with a 
medium heat and add in a generous 2 tbsp of extra virgin olive oil which is 35 ml important 
to use the good here as this is what flavors all the ingredients link where you can get the Spanish one that I’m using in the description box below while the oil is heating I’m going to finely chop one 
medium-sized onion roughly chop six cloves of garlic thinly sliced two celery sticks and cut one large 
carrot that’s been peeled into small bite-sized pieces then we’ll add in the chopped ingredients into the stock pot and we’ll mix them around and as you know I like to mix this around 
continuously that way everything evenly sautes after about 5 minutes and the vegetables are lightly sauteed and the onions are nice and translucent I’m going to add in half a teaspoon 
of sweet smoked Spanish paprika which is 1.25 grams along with half a teaspoon of ground cumin which is 1 and 1/2 grams and pinch in a1 /4 teaspoon of saffron threads which is .17 grams link where you can get the Spanish golden 
saffron I’m using in the description box below and we’ll give it a quick mix that way the spices are well mixed into the vegetables 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 which is very similar to passata and then we’ll turn it up to a high heat give it 
a mix and then simmer it for a few minutes while tomato sauce is simmering let’s start 
prepping our lentils I’m going add in one cup of dried red lentils into a fine sieve which is 
190 grams and rinse them under some water and like I’ve told you in the past when you’re working 
with lentils they’re not like other dried beans where you have to soak them overnight 
just give them a quick rinse and they’re ready to go after simmering the tomato sauce for about 3 minutes and you can see it’s slightly thickened 
we’ll add in our rinse lentils and three cups of water which is 
720 ml you can also use chicken broth here or even vegetable broth if 
you like I just prefer to use water in this recipe that way that liquid doesn’t 
overpower the delicate flavors of the stew and we’ll also add in one bay leaf and give it a gentle mix once it comes to a boil we’ll place a lid on the stock pot and lower the fire to a low heat and we’re going to simmer this 
between 10 to 15 minutes or until those lentils are just cooked through important 
to check the package instructions in the lentils you’re using that way you 
get your cooking times right on the money after simmering the lentils between 10 to 15 minutes we’ll remove the lid and at this point they should be perfectly cooked you know 
you can always give them a try just to ensure that they’re done if you see that yours need 
more time just simmer this longer and add in more liquid as needed for the final steps I’m 
going to add in a handful of chopped spinach and gently mix it into the stew until it’s 
lightly wilted I’m using fresh bagged spinach here but you can also use the frozen 
stuff just make sure to thaw it out and pat it dry beforehand then we’ll season everything with sea salt and freshly cracked black pepper and squeeze in two teaspoons 
of fresh lemon juice which is 10 ml and we’ll give it one final mix and like 
I’ve told you in the past when you’re working with dried beans you want to season them 
once they’re cooked if you season them beforehand it’s going to take them longer to cook and they might end up with a tough texture then we’ll remove the stock pot from the heat transfer some of the stew into a shallow bowl top it off with a dollop of Greek yogurt you can easily veganize this by using a plant-based yogurt and some chopped parsley check it out our cozy Spanish red lentil stew is done easy to make simple heart healthy ingredients and all
done in 40 minutes using just one pan let’s give this a try and see how it turned out 
once again folks Guiso de Lentejas Rojas and I tell it’s a cold and chilly day so you know this is going to hit 
the spot a little bit of everything here we go oh my goodness that is so so good it is absolutely fabulous but most importantly with that bite it warms your soul and it fills you 
with so much goodness easy to make heart healthy give it a try at home once again next to a crunchy baguette and a bottle of Spanish red wine from the beautiful region of Priorat you’re gonna have yourself an amazing meal really quick before I go a shout out to a couple of my patreons Rob Haskins, Daniela Brandt and Patricia O’Brien again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below 
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the Spain on a fork family till the next time hasta luego!!