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Spanish Lentil Stew

Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 8

Ingredients
  

  • 2-3 slices of bacon
  • 4 Tbsp extra virgin olive oil
  • 1 onion finely diced
  • 1 green bell pepper finely chopped
  • 1 red bell pepper finely chopped
  • 8 cloves garlic roughly minced
  • 2 tsp smoked paprika or, 2 tsp sweet paprika + 2-3 drops of liquid smoke
  • 1 # of cubed ham or sliced sausage
  • 1 tsp cracked black pepper
  • 1 cup tomato sauce
  • 2 cup uncooked brown lentils
  • 4 small potatoes cut into small 1/2 inch pieces
  • 2 carrots thinly sliced
  • 2 quarts of chicken turkey or ham broth
  • 2 bay leaf
  • Kosher salt save for the end, to keep the lentils from getting tough.
  • Parsley

Instructions
 

  • Set your oven to 250 degrees F
  • Heat your stock pot over medium heat. When hot, add the oil.
  • Fry the bacon in the stock pot, and remove when done.
  • Add the onion, bell peppers & minced garlic to the pot and mix through.
  • Add the ham or sausage and stir through.
  • Crumble the bacon and add to the pot.
  • After about 5 minutes, add in the paprika and stir through quickly so that the paprika doesn’t burn.
  • Add the tomato sauce, raise the heat to a medium-high and simmer.
  • Meanwhile, measure out 2 cups of lentils into a sieve and rinse under cold running water, sort out any debris or bad lentils.
  • Add the lentils and stir through. If making this the day before, this is the good place to stop.
  • Add the stock, the 2 bay leaves, potatoes, and carrots and season with the black pepper. Mix it all together and bring to a boil, then cover and place in the oven for 1-1.5 hours
  • When cooked, season to taste with kosher salt and stir through.
  • Serve in shallow bowls and garnish with finely parsley, enjoy!