This hearty lentil dish is a perfect year-round recipe that combines the earthy flavors of lentils with a medley of fresh vegetables. It's easy to prepare and ideal for a family meal. The recipe includes a personal touch with Montilla wine or dry sherry, adding depth to the flavor. Whether you're cooking for a weekday dinner or a cozy weekend lunch, this dish is sure to satisfy everyone at the table.
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In a pot, combine the water, a pinch of salt, the teaspoon of hot paprika, the ground ginger, lentils, leek, half an onion, celery, bay leaf, peeled turnip, peeled carrot, and the whole head of garlic. Cook over medium-low heat for 45 minutes. Once done, set aside.
In a frying pan, heat a generous drizzle of extra virgin olive oil over low heat. Add the peeled and deseeded tomato, onion, red bell pepper, green bell pepper, and zucchini, all finely chopped and seasoned with salt to taste. Sauté for 30 minutes, stirring occasionally to prevent sticking.
Halfway through cooking, add a splash of Montilla wine (or dry sherry). Once done, set aside.
Remove the leek, celery, bay leaf, carrot, turnip, half onion, and the head of garlic from the pot. In a separate container, blend all these ingredients (except the bay leaf and garlic) until smooth.
Return the blended mixture to the pot with the lentils. Add the sautéed vegetables from the frying pan to the pot as well. Cook everything together for an additional 15 minutes over low heat.
Remove from heat and serve warm. Garnish with parsley if desired.
For a richer flavor, use homemade vegetable stock instead of water.
Adjust the level of hot paprika to suit your spice preference.
Make sure to stir the sautéed vegetables occasionally to prevent them from sticking to the pan.
Can I use canned lentils instead of dried lentils?
Yes, you can use canned lentils to save time. However, reduce the cooking time as canned lentils are already cooked.
What can I substitute for Montilla wine?
You can use dry sherry or white wine as a substitute for Montilla wine.
Can I make this recipe vegan?
Yes, this recipe is already vegan as it uses plant-based ingredients.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Can I freeze this dish?
Yes, you can freeze this dish for up to 2 months. Thaw in the refrigerator before reheating.
