Lentejas Estofadas
Spanish braised lentils with tomato, garlic, and bay leaf. A rustic, warming one-pot dinner that's naturally vegetarian and ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 18g
Ingredients
- 1.5 cups brown or green lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 14 oz canned tomatoes (crushed or diced)
- 3 cups vegetable broth
- 1 leaf bay leaf
Instructions
- 1
Heat 2 tablespoons olive oil in a large pot over medium heat, ~90 seconds.
- 2
Add diced onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
- 3
Stir in minced garlic and cook until fragrant, about 1 minute.
- 4
Pour in broth and add rinsed lentils. Stir to combine.
- 5
Add canned tomatoes and bay leaf. Bring to a boil, then reduce heat to medium-low.
- 6
Simmer uncovered until lentils are tender but not mushy, 25-30 minutes, stirring occasionally.
- 7
Remove bay leaf. Season with salt and pepper to taste.
- 8
Serve hot, drizzled with olive oil if desired.
Tools you’ll need
- large pot (3–4 quart)
- wooden spoon
- measuring cups
- knife
- cutting board
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