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Vegetables & legumes
Spanish stewed lentils
Pardina lentils stewed with vegetables and a touch of paprika.
VegetarianVeganGluten-free
Ingredients
- 300 g pardina lentils
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 green bell pepper
- 1 medium potato
- 2 ripe tomatoes
- 50 g extra virgin olive oil
- 1 teaspoon sweet paprika
- 1 bay leaf
- 800 g water
- Salt to taste
Step-by-step
Choose your robot:
- Put the onion, garlic, carrot and green bell pepper in the mixing bowl and chop 4 sec/speed 5.
- Scrape down the sides with the spatula and add the oil. Saute 8 min/Varoma/spoon speed.
- Add the chopped tomatoes and the paprika. Saute 5 min/Varoma/spoon speed.
- Add the lentils, the potato in pieces, the bay leaf, the salt and the water.
- Set 30 min/100C/reverse/spoon speed.
- Check the doneness of the lentils; if you want them more tender set 5 min more at the same setting.
- Remove the bay leaf and let rest 5 minutes before serving.
Tips
- Do not add salt until the end if the water is very hard, you will prevent the lentils from turning out hard.
- For a thicker broth, blend a ladle of lentils and return it to the stew.
- A dash of vinegar when serving enhances the flavor.
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