Pin this A heartwarming, rustic Spanish-inspired stew featuring earthy lentils, sweet prunes, and a medley of aromatic vegetables—perfect for cozy comfort food lovers.
This stew has been a staple in my family, evoking memories of warm kitchens and shared stories.
Ingredients
- Legumes: 2 cups dried brown or green lentils, rinsed and picked over
- Vegetables: 2 tablespoons olive oil, 1 large yellow onion finely diced, 2 medium carrots peeled and diced, 2 celery stalks diced, 3 garlic cloves minced, 1 medium red bell pepper diced, 1 large tomato chopped (or 1 cup canned diced tomatoes)
- Fruits: 10 pitted prunes halved
- Liquids: 6 cups vegetable broth, 1 bay leaf
- Spices & Seasonings: 1 teaspoon sweet smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried thyme, 1 teaspoon salt or to taste
- Finishing Touches: 2 tablespoons chopped fresh parsley (optional), 2 tablespoons sherry vinegar or red wine vinegar
Instructions
- Step 1:
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, celery, and bell pepper. Sauté for 7–8 minutes, stirring occasionally, until softened.
- Step 2:
- Add the garlic and cook for 1 minute, until fragrant.
- Step 3:
- Stir in the paprika, cumin, black pepper, thyme, and salt. Cook for 1 minute to bloom the spices.
- Step 4:
- Add the lentils, chopped tomato, prunes, vegetable broth, and bay leaf. Stir to combine.
- Step 5:
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 40–45 minutes, or until lentils are tender and the stew is thickened. Stir occasionally and add a little water if needed.
- Step 6:
- Remove the bay leaf. Stir in vinegar and adjust seasoning with more salt or pepper to taste.
- Step 7:
- Ladle into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread.
Pin this Sharing this stew brings back fond family moments filled with warmth and laughter around the dinner table.
Notes
For extra richness add a splash of good olive oil just before serving. Substitute dried apricots or figs for prunes for a different flavor twist. Pair with a robust Spanish red wine like Tempranillo.
Required Tools
Large heavy-bottomed pot, Chefs knife, Cutting board, Wooden spoon, Ladle
Nutritional Information
Per serving: 290 calories, 4 g total fat, 52 g carbohydrates, 15 g protein
Pin this Enjoy this flavorful stew on chilly evenings for the ultimate comfort food experience.
Recipe FAQs
- → What type of lentils work best for this stew?
Brown or green lentils are ideal as they hold their shape well without becoming mushy, complementing the stew's texture.
- → Can prunes be substituted?
Yes, dried apricots or figs make flavorful alternatives, adding a different sweet note to the stew.
- → How long should the stew simmer?
Simmer gently for 40–45 minutes until lentils are tender and the mixture thickens to desired consistency.
- → Is it better fresh or reheated?
This dish tastes even better the next day, as flavors deepen when stored and reheated.
- → What wine pairs well with this stew?
A robust Spanish red like Tempranillo complements the earthy and fruity flavors beautifully.