Lentil stew with sweet potatoes
Spain on a Fork · ♥ 2K likes · 32.4K views · 7 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Heat a stock pot over medium heat with the olive oil for a couple of minutes.
- 30 ml extra virgin olive oil
- 1 whole small onion
- 4 cloves garlic
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 whole carrot
Add the finely chopped onion, roughly chopped garlic, finely chopped red and green bell peppers and the peeled, chopped carrot; stir continuously so they saute evenly without browning, 3 to 4 minutes.
- 2½ g sweet smoked Spanish paprika
Stir in the smoked paprika to coat the vegetables.
- 120 g tomato sauce
Add the tomato sauce, mix, and simmer without stirring until slightly thickened, about 4 minutes.
- 2 whole medium sized sweet potatoes
- 130 g dried brown lentils
Cut the peeled sweet potatoes into 2 cm pieces; rinse the lentils in a fine sieve.
Sweet potatoes and which lentils
- 1200 ml water
Add the sweet potatoes, lentils, water and bay leaf; bring to a boil on high heat.
- 1 whole bay leaf
Cover, lower to low heat and simmer 20 to 25 minutes, until a sweet potato pierces easily and the lentils are soft; add liquid and simmer longer if needed.
- sea salt
- freshly cracked black pepper
Season with sea salt and black pepper only at the end, since salting dried legumes earlier toughens them and lengthens cooking.