Spanish Lentil and Vegetable Stew

Ingredients

• Dry Brown / Green Lentils

  300 g

  $0.78

• Potatoes

  400 g

  $0.52

• Carrots

  200 g

  $0.28

• Onions

  1 medium

  $0.22

• Garlic

  3 cloves

  $0.12

• Spinach

  1 bunch

  $1.20

• Smoked Paprika

  1 tbsp

  $0.28

• Tinned tomatoes

  1 tin

  $1.10

• Prepared Vegetable Broth

  1 litre

  $1.80

• Olive oil

  2 tbsp

  $0.20

• Dried Bay Leaves

  2 leaves

  $0.10

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Heat olive oil in a large stockpot over medium heat and sauté diced onion and carrot for 6 minutes.

2. 2

   Add minced garlic and smoked paprika, stirring quickly for 30 seconds to prevent burning.

3. 3

   Pour in tinned tomatoes, brown lentils, peeled cubed potatoes, bay leaves, and vegetable broth.

4. 4

   Bring to a boil, then reduce heat to low, cover, and gently simmer for 30 minutes until lentils and potatoes are tender.

5. 5

   Stir in washed fresh spinach and cook for 3 minutes until wilted.

6. 6

   Season with salt and black pepper to taste, remove bay leaves, and serve hot in deep bowls.