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VegWeb.com  |  Recipes  |  Beans and Legumes  |  Lentils  |  Traditional Spanish Lentils « previous next »
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Recipe submitted by yabbitgirl, 10/25/07

Traditional Spanish Lentils

Ingredients (use vegan versions):

    2 cups dried green lentils
    1 medium tomato, diced
    2 medium carrots, chopped
    1 large potato, diced
    1 medium onion, diced
    2-3 cloves garlic, mashed
    1 bay leaf
    1/2 teaspoon cumin powder
    salt and pepper to taste
    1 litre vegetable broth
    3 tablespoons olive oil
    1 teaspoon sweet paprika
    hot sauce (optional)
    1-2 links Soyrizo (optional)

Directions:

The green lentils in Spain don't need presoaking. Check if yours do.

In deep pot, sauté onion and garlic in oil until it starts to colour. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until lentils are done--about 30 minutes.

If you like, you can add a little Tabasco. If you use Soyrizo, take out and cut into rings before serving.

This can of course be made in the crockpot.

Serves: 4-6

Preparation time: 30 min

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keda
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« Reply #1 on: November 17, 2007, 02:15:07 PM »

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.
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hiimkelsi
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« Reply #2 on: November 19, 2007, 09:00:49 PM »

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!
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talula_fairie
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« Reply #3 on: November 29, 2007, 08:11:40 PM »

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.
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AdeliePenguin
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« Reply #4 on: November 30, 2007, 12:30:00 AM »

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.
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carrot_wench
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« Reply #5 on: November 30, 2007, 01:17:04 AM »

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 . Roll Eyes   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!
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deuceO
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« Reply #6 on: December 01, 2007, 10:58:08 PM »

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!
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ladycoyotl
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« Reply #7 on: December 02, 2007, 11:35:52 PM »

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!
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talula_fairie
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« Reply #8 on: December 07, 2007, 01:14:33 PM »

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.
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jessesmum
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« Reply #9 on: December 07, 2007, 10:38:48 PM »

This is delicious Smiley 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.
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carrot_wench
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« Reply #10 on: December 08, 2007, 03:54:30 PM »

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!
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aquarhapsody
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« Reply #11 on: January 16, 2008, 07:09:56 PM »

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.
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buba ghanoush
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« Reply #12 on: May 09, 2008, 05:01:55 PM »

Yummy yum yum in my tummy tum tum!!

Good work scooter!
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pdxmodchick
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« Reply #13 on: May 11, 2008, 10:58:38 AM »

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.
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permanentgrin
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« Reply #14 on: November 05, 2008, 08:34:06 PM »

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.
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