Low Sodium Traditional Spanish Lentejas (Lentil Stew)

Discover the comforting flavors of Spain with this Low Sodium Traditional Spanish Lentejas (Lentil Stew). Packed with earthy lentils, hearty potatoes, and a medley of fresh vegetables, this wholesome recipe offers a rich, smoky depth thanks to aromatic smoked paprika and cumin. Made with low-sodium vegetable broth and no added salt, it's a heart-healthy twist on a classic Spanish dish without sacrificing flavor. Perfect for a cozy family dinner or meal prep, this one-pot wonder is as easy to make as it is satisfying, with just 15 minutes of prep time and a simmer that brings all the flavors together beautifully. Serve it warm, garnished with a sprinkle of fresh parsley, for a nourishing and flavor-packed bowl of comfort.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried brown or green lentils
• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 2 medium Carrots
• 2 Celery stalks
• 3 Garlic cloves
• 2 medium Potatoes
• 2 tablespoons Tomato paste (no salt added)
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 1 Bay leaf
• 4 cups Vegetable broth (low sodium)
• 2 tablespoons Fresh parsley
• 0.25 teaspoons Ground black pepper

Directions

Step 1

Rinse the lentils under cold water and pick through them to remove any debris or small stones.

Step 2

Dice the onion, carrots, and celery. Peel and cut the potatoes into small cubes. Mince the garlic cloves.

Step 3

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 4

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 5

Stir in the minced garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.

Step 6

Add the tomato paste to the pot and mix well with the vegetables, cooking for another 2 minutes.

Step 7

Stir in the cubed potatoes, rinsed lentils, and bay leaf.

Step 8

Pour in the low-sodium vegetable broth and bring the mixture to a boil.

Step 9

Reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, stirring occasionally, until the lentils and potatoes are tender.

Step 10

Season the stew with freshly ground black pepper to taste. Adjust seasoning with a little more parsley if desired, but no salt to keep it low sodium.

Step 11

Remove and discard the bay leaf. Serve the Spanish Lentejas hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(1962.1g)

Amount per serving	% Daily Value*
Calories	1540.5

Total Fat 32.4g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 792.2mg	0%
Total Carbohydrate 256.8g	0%
Dietary Fiber 40.3g	0%
Total Sugars 29.8g
Protein 67.6g	0%

Vitamin D 0IU	0%
Calcium 379.1mg	0%
Iron 22.1mg	0%
Potassium 4950.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.3%

Protein: 17.0%

Carbs: 64.6%