Lentejas (Spanish Lentil Stew) with Potatoes
- 43 mintotal time
- $1.47£0.93a serving
- 484439calories
- 2322 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Green lentils simmered with potatoes, carrots, peppers and smoked paprika into a thick, comforting stew.
Ingredients
Serves 4.
- 1 yellow onion, finely chopped
- 7 oz carrots, diced
- 1 bell pepper, green, diced
- 3 garlic cloves, finely chopped
- 2 tomatoes, coarsely grated, skin discarded
- 1½ cups dried brown or green lentils, rinsed
- 11 oz russet potatoes, cut into 1.5 cm cubes
- 4 oz baby spinach
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 2 bay leaves
- 1 vegetable bouillon cube, check the label if cooking gluten-free
- 2 tsp apple cider vinegar
- salt, to taste
- black pepper, to taste
Contains: celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat 2 tablespoons of the olive oil in a large saucepan on medium heat and cook the yellow onion, carrots and bell peppers for 3 minutes. Add the garlic, tomato and smoked paprika and stir for 1 minute, without letting the paprika burn.
- Add the lentils, potatoes, bay leaves, the crumbled bouillon cube and 5 cups (1200 ml) of boiling water. Simmer, partly covered, for 20 minutes, stirring now and then, until the lentils and potatoes are tender; add a splash more water if it gets too thick.
- Stir in the spinach until wilted, then add the apple cider vinegar and the rest of the oil. Season with salt and black pepper, take out the bay leaves and serve in bowls.
Leftovers: Keeps in the fridge for 4 days or the freezer for 3 months; reheat until piping hot, adding a splash of water as it thickens.
Ingredients
Serves 4.
- 1 onion, finely chopped
- 200 g carrots, diced
- 1 pepper (red, yellow or green), green, diced
- 3 garlic cloves, finely chopped
- 2 tomatoes, coarsely grated, skin discarded
- 300 g dried green lentils, rinsed
- 300 g white potatoes, cut into 1.5 cm cubes
- 100 g spinach
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 2 bay leaves
- 1 vegetable stock cube, check the label if cooking gluten-free
- 2 tsp cider or white wine vinegar
- salt, to taste
- black pepper, to taste
Contains: celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat 2 tablespoons of the olive oil in a large saucepan on medium heat and cook the onion, carrots and peppers for 3 minutes. Add the garlic, tomato and smoked paprika and stir for 1 minute, without letting the paprika burn.
- Add the lentils, potatoes, bay leaves, the crumbled stock cube and 1200 ml of boiling water. Simmer, partly covered, for 20 minutes, stirring now and then, until the lentils and potatoes are tender; add a splash more water if it gets too thick.
- Stir in the spinach until wilted, then add the cider or white wine vinegar and the rest of the oil. Season with salt and black pepper, take out the bay leaves and serve in bowls.
Leftovers: Keeps in the fridge for 4 days or the freezer for 3 months; reheat until piping hot, adding a splash of water as it thickens.
Nutrition per serving
| Calories | 484 |
|---|---|
| Protein | 23 g |
| Carbohydrate | 76 g |
| Fat | 12 g |
| Fiber | 14 g |
| Sodium | 671 mg |
| Calories | 439 |
|---|---|
| Protein | 22 g |
| Carbohydrate | 63 g |
| Fat | 13 g |
| Fibre | 15 g |
| Sodium | 483 mg |
Worked out from the ingredients, 373 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.47 a serving in the US (range $1.12–$1.95) and £0.93 in the UK (range £0.71–£1.23). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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