Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
FULL RECIPE HERE:
VEGETABLE BROTH RECIPE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
QUINOA and LENTILS Recipe | HIGH PROTEIN Vegetarian and Vegan Meal Ideas
???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas
???? Let me know if you enjoyed my vegan quinoa and lentil recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water
???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic - finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)
???? To Garnish:
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Parsley - chopped
1/4 Cup / 5g Mint OR TO TASTE - chopped
1/2 Teaspoon Ground Black Pepper or to taste
▶️ METHOD:
Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.
✅ ????Cooking time of the lentils depends on it's quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.
To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it's slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT'S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON'T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.
✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.
Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.
✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.
Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.
Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Cooking time of lentils depends on it's quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY
???? DON'T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer
****
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator????
Easy and nourishing vegan recipes for your everyday cooking using everyday ingredients, for an easy transition to a Plant Based diet. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu ⤵️
#quinoa #quinoarecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #lentils #lentilsrecipe #quinoasalad
Cooking with Pureed Lentils: Red Lentil & Spinach Gnocchi with Gorgonzola Sauce
Puréed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil purée in your favorite cookie recipe, or add puréed lentils to savory dishes, such as soups, meatloaf, burgers, or fresh-made pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil purée in Red Lentil and Spinach Gnocchi with Gorgonzola Sauce.
Spinach & Lentil Gnocchi with Gorgonzola Cream Sauce
Ingredients:
Gnocchi:
1 lb (500 g) spinach
1 egg
1 potato, russet
1 lb (500 g) dry split red lentils - cooked and then pureed
as needed, salt
as needed, ground black pepper
as needed, nutmeg, grated
1 1/2 - 2 1/2 cups (375 - 625 mL) all -purpose flour
Sauce:
2 cups (500 mL) heavy cream
1/2 lb (250 g) Gorganzola cheese
1/4 lb (125 g) Parmesan cheese
1/2 cup (125 mL) white wine
2 Tbsp (30 mL) brandy
as needed, salt
as needed, ground white pepper
as needed, nutmeg, grated
Directions:
1. Steam spinach until wilted and tender. Cool. Squeeze out any excess moisture. In a food processor, purée the spinach with the egg until smooth. Reserve.
2. Simmer potatoes in their jacket until tender. While still hot, peel the potatoes and pass them through a ricer. Add the pureed lentils, salt, pepper, and nutmeg, and lightly mix.
3. Add the reserved puréed spinach and using a fork or your fingertips, begin to work it into the mixture.
4. Add the 1 ½ to 2½ cups of flour and quickly and gently mix together with your fingertips to form a smooth dough.
5. Scrape the work surface clean. Sprinkle a little more flour on the work surface. Divide the dough into 6 equal portions.
6. Form the dough into a log ¾-inch in diameter. Cut into pieces ¾-inch wide. If the pieces are sticky, lightly coat them with some of the remaining flour. Repeat. Keep cold.
7. Bring a large pot of salted water to a fast simmer. Add the gnocchi and gently stir to prevent the gnocchi from sticking together. Cook until the gnocchi float and then for up to 5 minutes more, until cooked through.
8. Drain the gnocchi and immediately serve with heated Gorgonzola Cream Sauce.
For the sauce: In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened.
9. Stir in the cheese and reduce the heat to medium.
10. Stir in the wine and simmer for 1 minute.
11. Stir in the brandy. Season to taste with salt, white pepper, and nutmeg.
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.
DELICIOUS RED LENTILS SPAGHETTI WITH HUMMUS AND SPINACH
I have to admit that I have not had spaghetti with hummus until today. It was so delicious as it was and with adding spinach as well. Some to make over and over again.
Please do enjoy this and please do subscribe to our channel for more cooking ideas.
Lentil Curry Recipe
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
Full printable recipe + tips how to make the best lentil curry:
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
More recipes:
Chickpea Curry:
Chicken Meatballs with Coconut Curry Sauce:
Garlic Naan Bread:
Easy Chicken Curry:
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
Ingredients:
2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped *optional
Directions:
1. Rinse the lentil under cold water and set aside.
2. Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.
3. Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.
4. Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).
5. Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.
6. Serve with rice, naan or as is.
If you like my videos, please subscribe to my channel for new cooking videos:
Pasta with spinach - baby food recipe +9M
SUBSCRIBE for more baby food and kid friendly recipes :
New video every Thursday!!
When your baby will have his first teeth (usually around 9 months) you can start preparing pasta for him. With Luca I started with baby shapes (in Italian pastine): smaller version of the traditional pasta. You can always use regular size pasta and then cut it in pieces (...you will just need more time!). For today's recipe I'm using spinach and zucchini; I really like this mix and not only for the amazing deep green final color :-)
it tastes sooo good, it's creamy and spinach are an amazing source of iron.
In addition to that I have to say that when me and my husband are in a light dinner mood, this recipe works very well for us....with the addition of a good handful of grated pecorino cheese on top :-)
I hope you'll enjoy it as much as we do and let me know what you think!!
ciao
HOW TO BABY RECIPES:
Homemade baby cereals:
How to choose baby cereals:
How to thaw frozen baby food:
How to thin baby food:
How to freeze baby food:
Can I give salt to my baby?:
Introducing Solids in your baby’s diet:
Introducing Dairy in your baby’s diet:
Baby food cooking methods:
Baby Cold remedy:
Baby Constipation Food Remedy:
Baby Diarrhea Food Remedy:
BABY RECIPES by AGE:
+4 months:
+6 months:
+9 months:
Toddler recipes:
Baby Led Weaning:
Baby Food Basics:
If you are interested in the baby and eco friendly products featured in the video:
My favorite immersion blender:
My favorite blender system by Ninja:
ABOUT THIS CHANNEL
Ciao amici! My name is Barbara and I'm a full time mom and part time food blogger & food enthusiast. On this channel I make videos about healthy baby food and kid friendly recipes. I post every week, on Thursdays!!
Connect with me! :-)
My blog:
Instagram:
Pinterest:
Facebook Page:
Google +:
Bloglovin’:
Produced, filmed, edited and hosted by Barbara Lamperti
Music from Audio Network