Spanish · beginner
Spanish Rioja Style Smoked Paprika Lentil Stew With Beef Sausage
A warm and comforting Spanish mountain stew made with earthy brown lentils, tender carrots, and smoky halal beef sausage gently simmered in a spiced broth.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat the olive oil in a heavy Dutch oven or deep saucepan over medium heat and render the beef sausage slices for 4 minutes until golden browned.
- 02
Add the diced onion, sliced carrots, and minced garlic to the pot, sauteing for 5 minutes until the vegetables soften and absorb the rendered savory oils. atmospheric.
- 03
Stir in the sweet smoked paprika and cook for 30 seconds until fragrant, taking care not to toast the spice too quickly.
- 04
Add the rinsed brown lentils, bay leaf, and halal beef broth, bringing the mixture to a boil over medium-high heat.
- 05
Lower heat to low, cover the pot with a tight-fitting lid, and simmer gently for 25 minutes until the lentils are tender but hold their shape.
- 06
Discard the bay leaf, season with a pinch of salt to taste, and serve hot in deep bowls.
A LITTLE KITCHEN KNOW-HOW
Cold-Start Lentil Simmering
Gently simmering brown lentils in aromatic broth allows them to hydrate slowly, absorbing spice without splitting open.
Notes from the kitchen
- Rinse brown lentils thoroughly in cold water to remove excess dust before adding to the pot.
- Do not salt the stew until the very end, as salt added too early can prevent lentils from softening evenly.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.