Spanish-Style Lentil Stew with Garlic and Smoked Paprika

Ingrédients

4 ounces bacon, chopped

1 tablespoon extra-virgin olive oil

1 medium yellow onion, chopped

2 teaspoons smoked paprika, plus more to serve

Kosher salt and ground black pepper

14½-ounce can diced tomatoes, drained, juices reserved

1¼ cups brown OR green lentils, rinsed and drained

1 head garlic, outer papery skins removed, top third cut off and discarded

1 medium red OR orange bell pepper, stemmed, seeded and chopped OR 2 medium carrots, peeled and thinly sliced

1 cup lightly packed fresh flat-leaf parsley, chopped

Instructions

In a large pot over medium-high, cook the bacon, stirring occasionally, until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside. Pour off and discard all but 1 tablespoon of the fat in the pot.

Return the pot to medium-high, add the oil and heat until shimmering. Add the onion, paprika, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until the onion begins to brown and soften, about 3 minutes. Add the tomato juices and scrape up the browned bits, then cook, stirring, until the juices are reduced and syrupy, about 2 minutes.

Stir in the lentils, the drained tomatoes, garlic and 6 cups water. Bring to a simmer, then reduce to medium and cook, uncovered and stirring occasionally, until the lentils are tender but not falling apart, about 25 minutes. Add the bell pepper and simmer, uncovered and stirring occasionally, until the lentils are fully softened and beginning to break down, 20 to 25 minutes.

Off heat, using tongs, squeeze the garlic cloves from the head into the lentil mixture; discard the empty skins. Stir the stew, mashing some of the garlic and lentils against the side of the pot to thicken slightly. Stir in half each of the parsley and bacon. Taste and season with salt and pepper. Serve sprinkled with the remaining parsley and bacon and additional paprika (if desired).

Notes

Warming lentil stews are common throughout Spain, where they’re often enriched with chorizo, a spiced dry-cured sausage. In this recipe, we mimic chorizo’s smoky, savory flavor with a combination of bacon and smoked paprika. We also simmer a whole head of garlic in the mix—it mellows and sweetens with long, slow cooking, infusing the stew with a subtle garlicky flavor that complements the earthy lentils. Round out the meal with a salad of bitter greens and a loaf of crusty bread.