Traditional Spanish Lentils

Dori and I made a lentil dish a couple of weeks ago that was similar to the canned lentils I ate when I lived in Spain in college.  Seafood and pork are the mainstays  and there weren't a whole lot of veggie food options. I did find some excellent Italian places but couldn't afford to eat out a lot. So, I fixed Azucaritas! (Frosted Flakes), pasta and lentils at my homestay all the time.  Here is a fabulous lentil recipe.  We forgot to take a pic. :(

Traditional Spanish Lentils

Ingredients:

    1 medium onion, diced
    2-3 cloves garlic, mashed
    3 tablespoons olive oil
    2 cups dried lentils
    1 medium tomato, diced
    2 medium carrots, chopped
    1 large potato, diced
    1 bay leaf
    1/2 teaspoon cumin powder
    salt and pepper, to taste
    4 cups vegetable broth
    1 teaspoon Spanish paprika

Directions:

1. In deep pot, sauté onion and garlic in oil until it starts to color.

2. Add remaining ingredients, except hot sauce and chorizo, and bring to a boil.

3. Reduce to a simmer and cook until lentils are done--about 40 minutes.

Serves: 4-6, Preparation time: 30 min

Notes: 

1.  I used a combo of red, green and brownish lentils from the bulk section at Central Market.  The green and brown are much less expensive than the red.

2.  It's important to use Spanish paprika - not just regular paprika.  The taste is very different.

3.  If the lentils are still firm after 40 minutes, continue cooking and check after 5 minutes.