Vegan Traditional Spanish Lentejas (Lentil Stew)

Dive into the comforting flavors of Vegan Traditional Spanish Lentejas, a hearty lentil stew that’s both nutritious and irresistibly flavorful. This plant-based take on the classic Spanish dish features tender brown or green lentils simmered with a medley of vibrant vegetables like carrots, potatoes, and red bell pepper, all infused with the smoky warmth of sweet paprika and earthy cumin. Enhanced with a rich vegetable broth and finished optionally with fresh spinach, this one-pot wonder is perfect for cozy weeknight dinners or meal prep. Ready in just one hour, it’s a gluten-free and vegan-friendly dish that pairs beautifully with crusty bread or fluffy rice. Perfect for anyone seeking a wholesome, traditional taste of Spanish cuisine without compromising on health or convenience.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams dry brown or green lentils
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, peeled and diced carrots
• 2 medium, peeled and diced potatoes
• 1 medium, diced red bell pepper
• 1 liter vegetable broth
• 500 milliliters water
• 2 tablespoons tomato paste
• 1 teaspoon sweet smoked paprika (pimentón dulce)
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons black pepper
• 100 grams (optional) spinach leaves

Directions

Step 1

Rinse the lentils well under cold water and set them aside.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the diced onion, minced garlic, and diced red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the diced carrots and potatoes. Cook for another 5 minutes.

Step 5

Add the tomato paste, smoked paprika, and ground cumin to the pot. Stir well to coat the vegetables in the spices.

Step 6

Pour in the vegetable broth and water, then add the rinsed lentils and bay leaf. Stir to combine.

Step 7

Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot with a lid and let it cook for about 30-35 minutes, or until the lentils and vegetables are tender.

Step 8

Season the stew with salt and black pepper to taste. If using spinach, add it in the last 2-3 minutes of cooking and stir until wilted.

Step 9

Remove the bay leaf before serving.

Step 10

Serve the stew hot with crusty bread or a side of rice, if desired. Enjoy!

Nutrition Facts

Serving size	(2689.6g)

Amount per serving	% Daily Value*
Calories	2098.9

Total Fat 42.1g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 5000.8mg	0%
Total Carbohydrate 349.5g	0%
Dietary Fiber 61.0g	0%
Total Sugars 44.3g
Protein 101.5g	0%

Vitamin D 0IU	0%
Calcium 601.0mg	0%
Iron 32.7mg	0%
Potassium 7458.3mg	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: 17.4%

Protein: 18.6%

Carbs: 64.0%