Spanish Braised Lentil Stew with Chorizo-Style Tempeh & Smoked Paprika
Simmered lentil and tempeh stew with onion, celery and carrot, tomato puree, smoked paprika, bay leaf, and stock.
- 150 g brown lentils
- 150 g tempeh
- 150 g onion
- 80 g celery
- 100 g carrot
- 30 g tomato puree
- 500 ml vegetable stock
- 4 g smoked paprika
- 3 whole garlic clove
- 40 ml olive oil
- 1 whole bay leaf
- 5 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Crumble tempeh into bite-sized pieces. Heat 20ml olive oil in a large heavy-bottomed pot over medium-high heat. Add tempeh and fry for 5 minutes, stirring occasionally, until golden and crispy. Transfer to a plate.
- Step 2
In same pot, heat remaining 20ml olive oil. Dice onion, celery and carrot finely. Add to pot and cook for 8 minutes over medium heat, stirring occasionally, until softened and beginning to caramelize.
- Step 3
Mince garlic and add to pot. Cook for 1 minute until fragrant. Stir in tomato puree and smoked paprika, cook for 2 minutes, stirring constantly.
- Step 4
Add brown lentils, vegetable stock, bay leaf and cooked tempeh to pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally, until lentils are tender and stew has thickened slightly.
- Step 5
Season with salt and taste. Adjust paprika or salt as needed. The stew should be hearty but not dry. Serve hot in bowls.
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