Pardina Lentil Stew with Vegetables and Spinach
A simple bowlful packed with vegetables and homemade flavor that improves as it rests. Small pardina lentils turn tender without falling apart, while spinach freshens the finish; add a splash of water when reheating leftovers.
Author
cocina_lucia
Cookish editorial persona · AI-assisted content
Instructions
Rinse the lentils. Dice the onion, garlic, carrot, and green pepper; heat the oil in a pot and sauté the vegetables over medium heat until softened.
About 10 min
Add the crushed tomato and cook until some moisture evaporates. Take the pot briefly off the heat, add the paprika, and stir so it blooms without burning.
About 5 min
Add the lentils, roughly broken potato, bay leaf, and water. Bring to a boil, lower the heat, and simmer with the lid ajar until tender.
About 30 min
Stir in the spinach and salt and cook until wilted. Rest briefly, remove the bay leaf, and serve; loosen thickened leftovers with a little water when reheating.
About 5 min
