In the cold season, warm dishes, spoon, and the usual dishes, like this one with stewed lentils, are able to comfort in the most winter days.
Lentils are a classic in every house and I am sure that in each of them there is a different way to prepare them, but if you are one of those who start cooking and do not know what proportions you need to make this recipe well, do not miss our delicious stewed lentils, with virtually no fat, only olive oil , but full of flavor.
We will start washing the lentils. On the other hand, we chop the onion, carrot, green pepper, leek and tomato in small pieces if it is natural.
In a pot we put three tablespoons of olive oil to heat, add the vegetables except for the tomato and stir them over low heat for five minutes, leaving them slightly. Add the diced tomato or homemade tomato sauce and let it cook for three more minutes.
Add the lentils, bay leaf and potatoes by tearing them with the knife. We turn around with a wooden spoon and let everything cook together for two minutes, add cold water until it covers the lentils about two centimeters above. We salted and let cook covered for fifteen minutes if we make them in an express pot or fifty minutes if it is in a traditional pot.
When cooked we prepare a pan with the remaining oil and heat it. Add the garlic clove fillet and lightly brown it, remove the pan from the heat and add the paprika, stirring and adding this stir-fry to the pot of the lentils. Let cook five more minutes and serve hot.
With what to accompany the stewed lentils
These stewed lentils are a great option to leave made the day before and arrive from work having the food prepared. As I am Galician I prepare them in the style of my land and I always add potato, but if you do not like or feel like it, prepare them without it and so the dish also has a plus, it perfectly admits freezing, being able to cook double quantity and have food Made for two days.