Guiso español de lentejas con azafrán

Ingredientes

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion
• 6 cloves garlic
• 2 celery sticks
• 1 carrot
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp ground cumin 1.50 grams
• 1/4 tsp saffron threads 1.7 grams
• 2 tomatoes (finely grated)
• 1 cup red lentils 190 grams
• 3 cups water 720 ml
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• plain Greek yogurt for garnish
• chopped parsley for garnish.

Preparación

1. 1

   Warm a splash of olive oil in a sturdy stockpot over medium heat. This is the flavorful foundation of your stew.

2. 2

   Dice your onion small, roughly chop the garlic, slice the celery thin, and cube the carrot into bite-sized pieces.

3. 3

   Add the veggies to the pot and let them soften for about five minutes.

4. 4

   Add paprika, cumin, and a generous pinch of saffron threads. Stir gently.

5. 5

   Add the grated tomatoes, turn up the heat, and let the flavors meld together.

6. 6

   Rinse your lentils under cool water.

7. 7

   Add them to the pot with water and a bay leaf.

8. 8

   Bring everything to a boil, then reduce the heat, cover, and simmer until tender (about 15 minutes).

9. 9

   Stir in fresh spinach and let it wilt, adding color and freshness to your stew.

10. 10

    Add sea salt, black pepper, and a squeeze of lemon juice.

11. 11

    Taste and adjust the seasoning until it’s just right.

12. 12

    Ladle into bowls, top with a dollop of Greek yogurt (or a vegan alternative), and sprinkle with parsley. Cozy perfection in every spoonful!