Spanish lentils
Photo by Carolyn Robertson
12
7/6/2007
Ingredients
| 3 Tbsp | Olive oil |
| 2 cloves | Garlic |
| 1 | Onion |
| 2 | Carrots |
| 2 cups | Chicken stock |
| 1 cup | Red wine |
| 400 g | Chopped tomatoes |
| 1½ cups | Brown lentils |
| 2 | Bay leaves |
| 2 Tbsp | Fresh parsley |
| 1 Tbsp | Fresh oregano |
| 1 tsp | Smoked paprika |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Heat oil in a large saucepan, add chopped onion and cook for 5 minutes to soften. Add chopped garlic and chopped carrots and cook for 2 minutes more. Add red wine and simmer for 2 minutes.
- Add chicken stock, tomatoes, lentils and bay leaves and bring to the boil. Turn down the heat, then cover and simmer for 45 to 50 minutes or until lentils are tender, adding a little more stock if necessary.
- Stir in chopped herbs and season with smoked paprika and salt and pepper to taste.
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