Smoky Lentil Stew With Leeks and Potatoes Recipe

Name: Smoky Lentil Stew With Leeks and Potatoes Recipe
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 and 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)

"Rustic with deep flavor, this stew improves after a day in the fridge Make the whole recipe, and eat it over several days — or freeze it for later If you can’t get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil..."

INGREDIENTS

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1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil

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1 medium onion, halved, plus 2 bay leaves and 2 whole cloves

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Kosher salt and black pepper

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4 or 5 medium potatoes, peeled and sliced 3/4-inch thick

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3 tablespoons extra-virgin olive oil, plus more for drizzling

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2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces

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1 teaspoon chopped garlic

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1 large thyme or rosemary sprig

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2 tablespoons pimentón dulce or smoked sweet paprika

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1/8 teaspoon ground cayenne, or to taste

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Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water

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1 cup chopped canned tomato with juice

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2 tablespoons sherry vinegar

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Chopped parsley (optional)

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