Vegetable Stewed Lentils (No Chorizo)

🍲 "Widow" Lentils: Energy and Light Tradition

Lentil stew is a pillar of the Mediterranean diet. Traditionally, it has been accompanied by fatty meats like chorizo or blood sausage for flavor, but this adds an immense load of saturated fats. In this "widow" version (only with vegetables), we achieve a deep flavor thanks to a good sofrito and smoked paprika, creating a super satiating, comforting, and heart-friendly dish.

🌱 Why it is exceptionally healthy

• Iron and Slow Energy: Lentils are famous for their iron content and slow-absorbing carbohydrates that keep you energized throughout the afternoon.
• Insoluble Fiber: The combination of the legume with carrot and celery forms a natural broom for the digestive tract.
• Zero Cholesterol: By not including any animal products, this stew is 100% free of cholesterol and saturated fats.

📝 Step-by-Step Preparation

1. The Base (The Sofrito): Finely chop 1 onion (5.3 oz / 150g), 2 carrots, 1 green bell pepper, and 1 garlic clove. In a large pot, put 4 tsp (20ml) of EVOO and sweat all the vegetables over medium heat for 15 minutes until they are very tender and golden.
2. The Smoky Flavor: Remove the pot from the heat for a second so it doesn't burn and add 1 generous tablespoon of sweet smoked Spanish paprika. Stir for 10 seconds.
3. The Tomato: Put it back on the heat, add 2 tablespoons of crushed natural tomato, and let it reduce for 2 minutes.
4. The Legume: Add 10.5 oz (300g) of Pardina lentils (they do not need prior soaking if they are this variety, although rinsing them under the tap is better). Also add 1 medium potato snapped into pieces to thicken the broth.
5. Slow Cooking: Cover everything with plenty of cold water (about three fingers above the lentils) and add 1 bay leaf and salt. Bring to a boil.
6. The Simmer: As soon as it boils, lower the heat to a minimum, cover the pot, and let it cook very slowly for 45-50 minutes. If you see them getting dry, add a little hot water. Taste for salt before serving.