Spanish Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
10 medium onion, diced 20 cloves garlic, mashed 2 Cups olive oil 20 cups dried green lentils 10 medium tomato, diced 20 medium carrots, chopped 10 large potato, diced 10 bay leaf 2 TBS cumin powder salt and pepper, to taste 40 cups vegetable broth 3 TBS sweet paprika hot sauce, optional, to taste (I use Tabasco) 10 links vegan chorizo (I use Soyrizo), optional
1. In deep pot, sauté onion and garlic in oil until it starts to color.
2. Add remaining ingredients, except hot sauce and chorizo, and bring to a boil.
3. Reduce to a simmer and cook until lentils are done--about 30 minutes.
4. If you like, you can add a little hot sauce. If you use vegan chorizo, take out and cut into rings before serving.
Serving Size: bowls
Number of Servings: 30
Recipe submitted by SparkPeople user JGRUSSO.
2. Add remaining ingredients, except hot sauce and chorizo, and bring to a boil.
3. Reduce to a simmer and cook until lentils are done--about 30 minutes.
4. If you like, you can add a little hot sauce. If you use vegan chorizo, take out and cut into rings before serving.
Serving Size: bowls
Number of Servings: 30
Recipe submitted by SparkPeople user JGRUSSO.
Nutritional Info Amount Per Serving
- Calories: 471.2
- Total Fat: 18.6 g
- Cholesterol: 0.0 mg
- Sodium: 193.0 mg
- Total Carbs: 62.2 g
- Dietary Fiber: 17.2 g
- Protein: 18.5 g
Member Reviews