Lentejas Caseras ~ Traditional Spanish Lentils

Lentejas Caseras ~ Traditional Spanish Lentils

These are a true taste of  Spain. One of the staples of Spanish cooking. You cannot walk into any home, bar or restaurant without seeing a version on these on the menu and with one taste of this incredible dish you will understand why.

Originally posted as part of the “Saturday Night Takeaway” feature, by The Gourmet Vegan

save_time75 Minutes servesServes 4 nut? kcal per serving


125 g ( 5 oz ) dried green lentils

200 g ( 7 oz ) chopped tinned tomatoes, or fresh

500 ml ( 18 fl oz ) vegetable stock, I used Kallo

1 small green pepper, chopped

1 bay leaf

4 tablespoons olive oil

1 medium onion, finely chopped

1 clove garlic, minced

2 carrots, peeled and chopped into bite size pieces

1 medium potato, peeled and chopped into bite size pieces

Pinch sea salt

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/4 teaspoon smoked paprika

1/2 teaspoon black pepper

50 ml ( 2 fl oz ) vegan white wine or 50 ml water


Begin by washing the lentils and then putting into a pan with the stock, tomatoes, green pepper and bay leaf. Bring to the boil, lower to a simmer and cook, partially covered, for 45-60 minutes or until most of the liquid has been absorbed and the lentils are soft.

Heat the oil in a frying pan and fry the onion, garlic, pinch of salt, carrot and potato. Cook for a good 6-8 minutes until everything is nicely caramelised.

Now deglaze the pan by pouring in the wine or water and then mix in the lentils mixture.

Add the thyme, paprika, smoked paprika and pepper and mix everything together well.

Heat through and serve.


This dish can be cooked in advance and reheated when needed.



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