Simple Spanish lentil stew - tastes great, vegan and great for blood sugar levels

This is one of my favourite lentil dishes and it is so simple and easy to make, as you can probably tell by the length of this video. This is a vegan lentil stew and great for keep those sugar levels even and lasting for a while.


First I would like to clear up my lack of English when it comes to herbs and spices. Pimenton is paprika and cilantro is coriander. I apologise but I have been in Spain for 30 years so some things I have forgotten.


For this recipe, you need to get small brown lentils the pardina ones. You can use any lentils for this but the brown ones will make this the tastiest stew.


You also need an onion, a tomato, a bell pepper, and a head of garlic. I add half a courgette and a carrot to this stew also.


It such a simple and easy recipe to make you will be surprised and how tasty this is.


Ingredients


-1 onion
-1 tomato
-1 bell pepper
-1 head of garlic
-1 kilo lentils / can be made with 500 grams
-1 small courgette or 1/2 Large courgette
-1 large carrot
-1 tbsp paprika (spicy or not)
-1 tbsp turmeric
-2 laurel leaves



How to
1- wash and drain lentils add to the pan
2- add all vegetables and garlic head ingredients and fill with water to the max mark ( i used 10-litre pan with kilo lentils, do half if using less lentils.
3- add paprika and turmeric.
4- put the lid on and bring to boil, lower the heat and simmer for 45/60 mins, till lentils are cooked. If using a pressure cooker the bring to pressure cook at full pressure for 5 to ten minutes and take off heat.
5- serve with optional vinegar


Notes

You can add veg of choice many people love pumpkin in this.
Serve on a bed of rice or spinach for the ultimate flavour.
We add a touch of spice with the vinegar to get a great bite.
Will keep in the fridge for up to 3 days freeze for 3 months.


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