Spanish Braised Lentil Stew with Smoked Paprika, Chorizo-Style Tempeh & Kale
Braised lentil stew simmered with tinned tomatoes, stock, bay leaf, smoked paprika, and kale, finished with fried tempeh and vinegar.
- 150 g brown lentils
- 150 g tempeh, sliced & pan-fried with paprika
- 2 tsp smoked paprika
- 150 g lacinato kale, chopped
- 1 whole yellow onion, diced
- 3 cloves garlic cloves, minced
- 400 g tinned tomatoes
- 400 ml vegetable stock
- 1 whole red pepper, diced
- 3 tbsp olive oil
- 1 leaf bay leaf
- 1 pinch sea salt and black pepper
- 1 tbsp sherry vinegar
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Prepare tempeh: Cut tempeh into 1cm-thick slices. Heat 15ml olive oil in a frying pan over medium-high heat. Fry tempeh slices for 3–4 minutes per side until golden. Dust with 1 tsp smoked paprika and set aside.
- Step 2
Build stew base: Heat remaining 30ml olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Step 3
Add aromatics and spices: Stir in remaining 1 tsp smoked paprika and cook for 30 seconds. Add diced red pepper and cook for 3 minutes.
- Step 4
Add lentils and liquid: Pour in brown lentils, tinned tomatoes, vegetable stock, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 25–30 minutes until lentils are tender but not mushy.
- Step 5
Finish stew: Add chopped lacinato kale and cooked tempeh slices to the pot. Simmer for 5 minutes until kale is wilted. Stir in sherry vinegar. Taste and adjust seasoning with salt and black pepper.
- Step 6
Serve: Ladle stew into bowls and serve hot, ensuring each bowl has tempeh, lentils, and kale.
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