Smoky Lentil Stew With Leeks and Potatoes | Recipe Cart

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)