The match of lentils and paprika/pimentón is almost unbeatable. A satisfying side dish that is present in most Spanish tapas bars that can be also enjoyed on its own as a lunch dish.
Have a look below at the full recipe and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Pimentón Lentils
Servings: 6 People
Ingredients
- 500 g Large Lentils
- 2 tbsp Sweet Pimentón , Spanish Smoked Paprika
- 3 Large Carrots , finely diced
- 6 Large Tomatoes , ripe, without their skin, roughly chopped
- 2 Yellow Onions , finely diced
- 3 Cloves Garlic , halved and thinly sliced
- 1 tbsp Dry Coriander , ground
- ⅓ cup Fresh Parsley , roughly chopped
- 1 cup White Wine
- 200 ml Chicken Stock
- 60 ml EVOO , Extra Virgin Olive Oil
- 3 Bay Leaves
- 1 ½ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Add the lentils and bay leaves into a medium/large pot, top up with water making sure they are fully submerged and for the level of the water to be 4 cm above them. Bring to a boil and simmer with the lid on for about 15’ until soft but al-dente as well. Actual time depends on the lentils. Remove from the heat and drain in a fine sieve while discarding the bay leaves.
- Take a large frying pan and place on medium heat. Pour the oil and allow to heat up for a minute or so. Add the carrots, onions and garlic and sauté for about 10’ and until they soften.
- Add to the pan the tomatoes along with the paprika/pimentón and the wine, bring to a boil and simmer for 10’ to create a nice sauce.
- Put to the pan the lentils with the chicken stock, parsley and the coriander and season with the salt and pepper. At low heat allow for the flavours to come together for about 5’.
