Spanish Lentils

Spanish Lentils

This veggie recipe is quick to make, filling and cheap. A perfect rainy Monday recipe guaranteed to chase away the Autumn blues.

This is my mother’s version of a Spanish classic. She doubled many of the ingredients of the original recipe for added flavour and to ensure we got all our vitamin requirements in one go!

Prep to Plate:  Prep: 15 mins  Cooking time: 45 mins

Difficulty: Difficulty level 1

Ingredients (feeds 8)

  • I packet of green lentils
  • 2 tbsps olive oil
  • 2 medium onions
  • 2 garlic cloves
  • 2 celery sticks
  • 4 small courgettes
  • 4 tomatoes (skinned and cubed)
  • 1 1/2 pts veg stock
  • 1/4 tsp ground coriander
  • 2 tsps olive oil
  • salt and pepper


  1. Start by rinsing the lentils and set aside.
  2. Peel and chop onion, celery, courgettes and garlic and set to one side.
  3. Remove the eyes of the tomatoes with a small sharp knife and then cut a little cross into the skin of each tomato bottom. This will make it easier to removing the skins from the flesh later. (See link to tips and techniques.)
  4. Place the tomatoes into the Pyrex bowl and cover with boiling water.
  5. Wait about a minute and then remove from water with a slotted spoon and put onto a plate.
  6. Allow to cool a little, then gently pull off skin and chop in blender into small chunks.
  7. Prepare 1 1/2 pts stock in a jug
  1. Heat olive oil in a large heavy bottomed pot.
  2. Add onion, celery, courgettes and when these are golden in colour add garlic and cook gently for 10 minutes. Don’t allow to get too brown or onions will turn bitter.
  3. Add chopped tomatoes
  4. Add stock and coriander and bring to the boil.
  5. Add lentils and  salt and pepper
  6. Cover and simmer for one hour or until tender.
  7. Serve with warm crusty bread


© (Suzette McDaniel Don’t Burn The Onions) Unauthorized use and/or duplication of this material without express written consent from this blog’s author and/or owner is strictly prohibited.

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