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Rustic Stew

c
@cocinero44
SpanishLunchDinnerMain CourseNut-FreeNon-Vegetarian

With the arrival of colder weather, there's nothing better than revisiting stew recipes, whether they’re simple or those that require more preparation time but are worth making because they’re a complete dish, perfect for lunch. This rustic stew is a hearty combination of ingredients like lentils, zucchini, carrots, green beans,...

Rustic Stew recipe
Prep Time
20min
Cook Time
30min
Total Time
50min

Ingredients

4 Servings
(1 serving = 1 bowl)
  • lentils
    lentils
    300g
  • garlic, minced
    garlic, minced
    3clove
  • bay leaf
    bay leaf
    1
  • carrots
    carrots
    2
  • zucchinis
    zucchinis
    2
  • green beans
    green beans
    200g
  • Spanish chorizo
    Spanish chorizo
    1
  • medium onion
    medium onion
    1
  • ripe tomatoes
    ripe tomatoes
    3
  • glass white wine
    glass white wine
    1
  • salt
    salt
  • pepper
    pepper
  • butter
    butter
  • oil
    oil

How to make Rustic Stew

Prepare the lentils

  1. Step 1

    If using dried lentils, soak them in water for at least 3 hours before making the stew.

  2. Step 2

    Drain the lentils and cook them in boiling water with the bay leaf for about 20 minutes.

  3. Step 3

    Remove, strain, and set aside.

Prepare the vegetables

  1. Step 1

    Peel the carrots and zucchinis, and clean the green beans.

  2. Step 2

    Cut everything into sticks or cubes, and slice the onion into medium rings.

  3. Step 3

    Steam the vegetables (except the onion) and season them with two tablespoons of oil, salt, and pepper.

Cook the base

  1. Step 1

    In a large pot, heat the butter and two tablespoons of oil.

  2. Step 2

    Sauté the minced garlic and onion, then add the lentils and the Spanish chorizo, sliced into thin rounds.

Add the tomatoes

  1. Step 1

    Peel the ripe tomatoes, dice them, and add them to the pot.

  2. Step 2

    Cook everything for about 5 minutes, seasoning with salt and pepper.

Combine and finish

  1. Step 1

    Add the white wine and the steamed vegetables to the pot.

  2. Step 2

    Mix well and cook for another 5 minutes over high heat.

Nutrition (per serving)

Calories

120.7kcal (6.03%)

Protein

9.6g (19.1%)

Carbs

19.6g (7.13%)

Sugars

1.4g (2.9%)

Healthy Fat

0.4g

Unhealthy Fat

0.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a vegetarian version, omit the Spanish chorizo and add smoked paprika for a similar flavor.

  2. You can substitute zucchinis with any similar squash available in your pantry.

  3. For a thicker stew, mash a small portion of the cooked lentils before combining with the other ingredients.

  4. Serve with crusty bread to make the meal even more satisfying.

FAQS

  1. Can I use canned lentils instead of dried lentils?

    Yes, you can use canned lentils to save time. Simply rinse and drain them before adding to the stew.

  2. What can I substitute for Spanish chorizo?

    You can use any smoked sausage or even diced bacon as a substitute for Spanish chorizo.

  3. Can I freeze the rustic stew?

    Yes, this stew freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months.

  4. How can I make this stew spicier?

    Add a pinch of chili flakes or diced fresh chili when sautéing the garlic and onion.

  5. Can I add potatoes to this recipe?

    Yes, diced potatoes can be added to make the stew even heartier. Add them when cooking the lentils.

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c

@cocinero44

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