Rustic Spanish stew combining lentils, prunes, and aromatic vegetables for a rich and comforting dish.
# What You’ll Need:
→ Legumes
01 - 2 cups dry brown or green lentils, rinsed
02 - 6 cups vegetable broth
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 large potato, peeled and diced
08 - 1 bay leaf
→ Fruits
09 - 10 dried prunes, pitted and halved
→ Spices & Seasonings
10 - 1 teaspoon sweet smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried thyme
13 - Salt and freshly ground black pepper, to taste
→ Oils
14 - 3 tablespoons olive oil
→ Garnish (optional)
15 - Chopped fresh parsley
# How To Make:
01 - Heat olive oil in a large heavy pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed lentils, diced potato, bay leaf, smoked paprika, ground cumin, and dried thyme. Cook for 1 minute, stirring to evenly coat ingredients.
04 - Pour in vegetable broth and bring mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
05 - Stir in pitted prunes and continue simmering uncovered for 20 to 25 minutes, until lentils and potatoes are tender and stew has thickened.
06 - Remove bay leaf. Season with salt and freshly ground black pepper to taste.
07 - Ladle stew into bowls and optionally garnish with chopped fresh parsley. Serve hot.
