Smoky Spanish lentil stew
255 cals, 11p, 36c, 4f (per meal)
4 cup(s) (948mL)
1 tbsp (15mL)
1 tsp, leaves (1g)
1 tbsp (7g)
1 can(s) (420g)
1 medium (2+-1/4" to 3-1/4" dia.) (213g)
4 medium (244g)
1 medium (2-1/2" dia) (110g)
2/3 cup (128g)
3 clove(s) (9g)
1
Heat oil in a large pot over medium-high heat. Add the onion, carrots, and garlic, and cook until softened, about 5-8 minutes.
2
Stir in the smoked paprika, thyme, and season with salt and pepper. Toast the spices for about 1 minute.
3
Add the water, lentils, and potatoes. Bring to a boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally, until the lentils and vegetables are tender, about 20-30 minutes.
4
Stir in the tomatoes and cook uncovered until the stew thickens slightly, about 4-6 minutes.
5
Season to taste with salt and pepper, and serve.