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Lentils Salteado
🇪🇸 Spanish Vegetarian

Lentils Salteado

🇪🇸 Spanish

High heat, big flavour: lentils seared with aromatics and a shiny sauce that clings to every bite. Ready in 30 minutes including prep.

Prep 10 min Cook 20 min Serves 3 Easy

Ingredients

  • Saltto taste
  • Garlic4 cloves, minced
  • Bell Pepper1, sliced
  • Tomato Sauce2 tbsp
  • Olive Oil2 tbsp
  • Spring Onions3, cut into batons
  • Lentils250 g
  • Smoked Paprika1 tsp
  • Sherry2 tbsp

Optional extras

  • Fresh Parsleyhandful, to finish

Instructions

  1. 1

    Warm the olive oil in a wide paella pan or heavy skillet over medium heat until it flows easily.

  2. 2

    Sear the Lentils until golden on all sides, then push it to the edges of the pan.

  3. 3

    Soften Garlic in the middle of the pan, adding Smoked Paprika after a few minutes, building a sofrito — low and slow, five full minutes.

  4. 4

    Season with paprika and salt and stir for thirty seconds so the paprika blooms without scorching.

  5. 5

    Add the liquid, bring to a confident simmer, and let everything cook until the Lentils is done and the sauce has thickened and glossed.

  6. 6

    Rest off the heat for five minutes, finish with lemon wedges and parsley, and serve from the pan.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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