Smoky Lentil Stew With Leeks and Potatoes | Recipe Cart
Smoky lentil stew with leeks and potatoes, flavored with pimentón dulce and saffron. Perfect for cozy meals; serves 6. Recipe from cooking.nytimes.com.
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Cooking tools:
- Dutch oven
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- Skillet
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- Colander
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Ingredients
- 1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
- 1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
- Kosher salt
- black pepper
- 4 or 5 medium potatoes, peeled and sliced 3/4-inch thick
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces
- 1 teaspoon chopped garlic
- 1 large thyme or rosemary sprig
- 2 tablespoons pimentón dulce or smoked sweet paprika
- 1/8 teaspoon ground cayenne, or to taste
- Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water
- 1 cup chopped canned tomato with juice
- 2 tablespoons sherry vinegar
- Chopped parsley (optional)
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