Stewed lentils with vegetables and tomato
A vegetarian stew of dried lentils with onion, carrot, pepper, and tomato, finished with a paprika sofrito.
A simple lentil stew with vegetables and tomato. Cook the lentils until tender, then combine them with a gentle sofrito to give the broth body.
Method
- 01
Prepare the lentils and vegetables
Rinse the lentils and soak them only if the package recommends it. Chop the onion and pepper; peel and cut the carrots into small pieces, crush or grate the tomato, and chop the garlic.
20 min - 02
Cook the lentils
Put the lentils in a pot with the water and bay leaf. Add the carrots and bring to a boil, then maintain a gentle simmer. Watch the water level and add more if needed. Cook until the lentils and carrots are tender; the timing can vary, so follow the package if it gives a cooking time.
- 03
Make the sofrito
While the lentils cook, heat the oil in a frying pan and sauté the onion and pepper until soft. Add the garlic and cook briefly. Stir in the tomato and let some of its liquid evaporate. Remove the pan from the heat, add the sweet paprika, and stir at once so it does not toast too much.
- 04
Finish the stew
When the lentils are tender, add the sofrito to the pot. Add the salt, stir gently, and let the stew come together for a few minutes. Taste and adjust the salt if needed; leave to rest before serving.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.