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Spanish Lentejas (Lentil Stew) | Tasha Franken

Spanish Lentejas (Lentil Stew)

Spanish Lentejas (Lentil Stew)

20 mins prepServes 4

This recipe doesn’t win any points in appearance but it makes up for it in taste and satisfaction! Stole my mum’s recipe of a traditional Spanish one-pot meal you can make using simple whole foods and eat on repeat all week long.

4 servings

What you need

onion

9 oz onion

stock cube

potato

7 ⅛ oz potato

garlic clove

4 clove garlic clove

celery sticks

3 celery sticks

olive oil

1 tbsp olive oil

green bell pepper

1 green bell pepper

stew meat

17 ⅔ oz stew meat

filtered water

54 ⅛ fl oz filtered water

chorizo sausage

¾ oz chorizo sausage

dried green lentils

10 ⅗ oz dried green lentils

carrot

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Instructions

Fry onions, meat and chorizo at high heat with olive oil. Once browned, add lentils and 1200ml water. Cook for 20 minutes. Add vegetables and the rest of the water. Cook for an additional 10 minutes or until ready and enjoy! Freeze or store in an airtight container for filling leftovers!

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