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.
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.