Spanish White Wine Lentils

These are not just any old lentils… this is a truly delicious dish and a complete meal in itself, inspired by a traditional, Spanish recipe! Option to serve with a green salad, garlic bread and vegan bacon and/or our delicious patatas bravas recipe… but perfectly tasty on its own.

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Low fat, low sugar
Freezable
Cheap
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Preparation time

10 min

Cook time

20 min

Total time

30

Cuisine

Spanish

Meal

  • mains
  • lunches
  • vegetable-side-dishes

Servings

4

Ingredients

  • 120g/4 oz vegan lardons, lightly fried according to the instructions on the packet and set aside (optional)
  • 225g/1¼ cups green, brown or Puy lentils
  • 1 medium onion, finely diced
  • 200g/7 oz carrot, peeled and finely diced
  • 2 cloves garlic, finely sliced
  • 1 tbsp smoked paprika (ideally Pimentón de la Vera but any fine)
  • 3 large tomatoes, roughly chopped
  • 160ml/¾ cup vegan dry white wine
  • 1 stock cube dissolved in 100ml/⅓-½ cup boiling water
  • 1 tbsp flat leaf parsley, roughly chopped plus extra for decoration
  • Salt and pepper, to taste

Optional toppings: extra vegan lardons, fresh parsley, jarred chargrilled peppers, red salsa, roasted cherry tomatoes, toasted pine nuts, vegan crème fraîche

Serving suggestions: crusty bread, fresh baguette, garlicky green beans, garlic bread, green olives, leafy green salad, lightly fried asparagus, pan-fried broccoli, patatas bravas, roasted red peppers, roasted tomatoes on the vine, tomato salad, vegan tortilla de patatas

Instructions

  1. Cook the lentils according to the packet but don’t overcook — keep them with a bit of bite/al dente.
  2. While the lentils are cooking, fry the onion in a little oil until soft and golden.
  3. Add the carrot and fry for 5-10 minutes.
  4. Stir through the garlic and fry for a further 2 minutes.
  5. Add the smoked paprika and heat for another minute.
  6. Stir through the tomatoes and white wine and simmer for around 5 minutes.
  7. Add the cooked lentils, stock, parsley and vegan lardons and simmer for another 5 minutes or until everything is cooked through to the texture you want.
  8. Sprinkle over the remaining fresh parsley and any of the other (optional) toppings.
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