Traditional Spanish Lentils

[keda]

this recipe is everything it promises and much more. XD

i used red hot chili pepper flakes instead of paprika. and the halved recipe took 40 minutes to cook.

[hiimkelsi]

i halved it as well and cooked it for an extra half an hour, the carrots are extra mushy. mmmm.  its great over rice!  I also wasnt sure how much a liter was, but i put in a 14 oz can of veggie broth.  there was a lot of broth left over after 30 minutes of cooking it, so thats why i had to cook it longer but it was still delish!

[talula_fairie]

According to the site where I looked this up, a litre is equal to 4.22 cups. I ran out of vegetable broth but had vegetable bullion cubes. I used 4 cubes and what ended up being 6 cups of water -I started with 4 1/2 but needed more as I was cooking (each cube is supposed to make 1 to a little over 1 cup of broth). I don't know if it was the bullion cubes or the recipe -I did not add any salt- but this recipe is so salty it's almost inedible. I also had to cook it twice as long as it said in the directions, and I had to add water as stated above.

[AdeliePenguin]

According to the site where I looked this up, a litre is equal to 4.22 cups. I ran out of vegetable broth but had vegetable bullion cubes. I used 4 cubes and what ended up being 6 cups of water -I started with 4 1/2 but needed more as I was cooking (each cube is supposed to make 1 to a little over 1 cup of broth). I don't know if it was the bullion cubes or the recipe -I did not add any salt- but this recipe is so salty it's almost inedible. I also had to cook it twice as long as it said in the directions, and I had to add water as stated above.

It would be the bullion cubes. I would have only used half a cube for that much water.

[carrot_wench]

dang, I feel bad for you, talula_fairie....I definitely think your boullion cubes messed up what would've been a great dish!  I highly recommend you try this again with a different solution for your broth...it'll be worth it, trust me.

I steer clear of boullion cubes and most store-bought broth...WAY too much sodium for me.

I just made this tonight, and it was fanTAStic!
I used up the rest of the broth I made from this recipe http://vegweb.com/index.php?topic=20010.0 , it has a mild yet good veggie flavor.  I left out the bay leaf because I simply forgot .    Even though I halved the recipe, I used the full amount of spice, with about 1 tsp of white pepper (I can't seem to locate our black pepper at the mo') and about 1 T of hot sauce.  And just for fun, I used half regular green lentils and half French (aka blue) lentils.

The flavor is perfect.  If I had to label it, I'd say it's a tomatoey-onioney-mildly spicy taste...and what's best, it doesn't overpower the natural flavor of the lentils and carrots...the flavors just kind of "mesh well" in my mouth.

I have a feeling the leftovers won't last long.  This recipe is definitely a keeper!

[deuceO]

Delicious and simple!  I only had about 2 1/2 cups of vegetable broth so I used 1 1/2 cups of water too. It turned out wonderful, not salty at all.  Thanks for the great recipe, Yabbit!

[ladycoyotl]

I really liked this! I added an extra bay leaf, 1/2 teaspoon of coriander, pinch of thyme and a pinch of turmeric, and it came out fabulous! Didn't take long to make, not too much prep, and we had a yummy dinner with leftovers for tomorrow. Thanks for sharing!

[talula_fairie]

According to the site where I looked this up, a litre is equal to 4.22 cups. I ran out of vegetable broth but had vegetable bullion cubes. I used 4 cubes and what ended up being 6 cups of water -I started with 4 1/2 but needed more as I was cooking (each cube is supposed to make 1 to a little over 1 cup of broth). I don't know if it was the bullion cubes or the recipe -I did not add any salt- but this recipe is so salty it's almost inedible. I also had to cook it twice as long as it said in the directions, and I had to add water as stated above.

It would be the bullion cubes. I would have only used half a cube for that much water.

Ok, thanks!! Well, note to all: the directions on the container of the bullion cubes are NOT accurate. They tell you to use WAY too much bullion. I'll have to try this recipe again.

[jessesmum]

This is delicious I used one large carrot & a parsnip, which gave wonderful flavour. Also, I didn't add hot sauce but I did add 1 tsp. of the oil from a jar of VERY hot peppers that a friend gave me. It gave it a nice little punch.
Thank you for this one....It will be a staple in our house.

[carrot_wench]

I would like to add that this recipe also makes great leftover variations:

It is excellent served cold, on a bed of spinach or other salad greens for a yummy and simple salad.

It also makes a great "sloppy joe" substance (to which additional sauce may be added, if desired) to put on thick, toasted bread or a bun.


It was Keda's photo that drew me to this recipe....I only wish I'd have had some natural lighting to make my photo a little better; but alas, Iowa has practically no sunshine this time of year.  Oh well, I hope it sparks the interest of someone out there, because this recipe deserves all the promotion and attention it can get!

[aquarhapsody]

I've made this twice now and it's become one of my favorite dishes. It even pleases certain picky non-veg family members!
Last time I made it I could NOT stop eating, it was so tasty. I didn't have any hot sauce, but I did have some Moroccan harissa (chili paste) which spiced it up quite nicely.

[buba ghanoush]

Yummy yum yum in my tummy tum tum!!

Good work scooter!

[pdxmodchick]

Wow! I love lentils and this dish did not disappoint!!!

I did as many above and halved the recipe since it is only me and boyfriend, the dish reminds me a lot of mujadara but much more flavorful. This was great on pita with a tzatziki I made from soy yogurt at home. It also paired quite well with the next nights dinner of Jerk tofu.

[permanentgrin]

I agree with all the good reviews.  I made this for the 2nd time last night, but this time I added a stalk of celery, about 2 Tbsp of tomato paste, a tsp of chili flakes and extra garlic, and cooked it on low heat for about 2 hours to really get the flavors to blend.  I used CW's idea of making it into "sloppy joes"...with extra hot sauce.  It was excellent.  And now I have plenty of leftovers for the freezer.