Ingredients with Measurements:
- 1 pound dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 potato, peeled and diced
- 1 can of diced tomatoes (14.5 oz)
- 6 cups of chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Rinse the lentils and pick out any debris.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat.
3. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
4. Add the carrots, celery, and potato and sauté for another 5 minutes.
5. Add the lentils, diced tomatoes, chicken or vegetable broth, bay leaf, smoked paprika, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the lentils are tender.
7. Remove the bay leaf and adjust the seasoning if necessary.
8. Serve hot with a drizzle of olive oil and crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 3g
Carbohydrates: 45g
Protein: 16g
Fiber: 15g
Substitutions for ingredients:
- Dried beans can be used instead of lentils.
- Canned tomatoes can be used instead of fresh.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add chorizo or bacon for a meatier version.
- Add spinach or kale for extra greens.
- Add a splash of red wine for extra flavor.
Tips and tricks:
- Soak the lentils overnight for a creamier texture.
- Use a mix of lentils for extra color and texture.
- Serve with a dollop of sour cream or Greek yogurt.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally.
Presentation ideas:
- Serve in individual bowls with a drizzle of olive oil and a sprig of parsley.
Garnishes:
- Fresh parsley, chopped
- Crusty bread
Pairings:
- Red wine, such as Tempranillo or Rioja
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the lentils are not tender after 1 hour, continue simmering until they are.
Food safety advice:
- Make sure to rinse the lentils thoroughly before cooking.
- Store leftovers promptly in the refrigerator.
Food history:
- Cocido de Lentejas is a traditional Spanish dish that dates back centuries.
Flavor profiles:
- Earthy, smoky, savory
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Spanish