Spanish-Style Braised Lentils with Spinach, Tomato and Garlic
Simmered brown lentils with smoked paprika, cumin, bay leaf, and tomatoes, then topped with spinach.
- 100 g brown lentils
- 120 g fresh spinach
- 200 ml tinned chopped tomatoes
- 4 cloves garlic cloves
- 250 ml vegetable stock
- 12 ml olive oil
- 2 g smoked paprika
- 2 g cumin seeds
- 1 whole bay leaf
- 3 g sea salt
- 2 g black pepper
- 8 ml sherry vinegar
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse brown lentils under cold water and drain.
- Step 2
Step 2: Slice garlic thinly. Heat olive oil in a medium pot over medium heat.
- Step 3
Step 3: Add sliced garlic and cumin seeds. Toast for 1 minute, stirring constantly, until fragrant.
- Step 4
Step 4: Add smoked paprika and stir for 30 seconds to bloom the spice.
- Step 5
Step 5: Pour in vegetable stock and tinned tomatoes. Add lentils and bay leaf. Stir well.
- Step 6
Step 6: Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender but not mushy.
- Step 7
Step 7: Add fresh spinach in handfuls, stirring until wilted (about 2 minutes).
- Step 8
Step 8: Remove bay leaf. Season with salt and black pepper. Stir in sherry vinegar.
- Step 9
Step 9: Taste and adjust seasoning. Serve hot in a bowl.
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