Smoky Lentil Stew With Leeks and Potatoes

 

Ingredients:

• 1½ cups small lentils (such as Pardina or Puy, or any size green or brown lentil) – 12 ounces
• 1 medium onion, halved
• 2 bay leaves
• 2 whole cloves
• Kosher salt and black pepper
• 4 or 5 medium potatoes, peeled and sliced ¾-inch thick
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium leeks, white and tender green parts, chopped into ½-inch pieces
• 1 teaspoon chopped garlic
• 1 large thyme or rosemary sprig
• 2 tablespoons pimentón dulce (smoked sweet paprika)
• ⅛ teaspoon ground cayenne (or to taste)
• Small pinch of saffron (about 12 strands), soaked in ¼ cup cold water
• 1 cup chopped canned tomato with juice
• 2 tablespoons sherry vinegar
• Chopped parsley (optional, for garnish)

Preparation:

1. Prepare Lentils:

   • Rinse the lentils under cold water.
   • Place them in a Dutch oven or large, heavy-bottomed pot.
   • Add 8 cups of water to the pot.
   • Pin a bay leaf to each onion half using a whole clove, then add these to the pot.
   • Bring to a boil over high heat. Once boiling, add a large pinch of salt, then reduce the heat to a simmer.
   • Cook with the lid slightly ajar for about 30 minutes, until the lentils are tender but not mushy.
   • Turn off the heat and leave the lentils in the pot.

2. Cook Potatoes:

   • Meanwhile, bring a medium pot of salted water to a boil.
   • Add the potato slices and cook until just tender, about 10 minutes.
   • Drain the potatoes and spread them out on a baking sheet to cool.

3. Prepare Leeks and Flavor Base:

   • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
   • When the oil is wavy, add the chopped leeks. Stir to coat and season with salt and pepper.
   • Cook the leeks briskly, stirring frequently, until soft but still bright green, about 5-8 minutes.
   • Reduce the heat to medium. Stir in the chopped garlic, thyme or rosemary, pimentón, and cayenne. Cook for another minute.

4. Combine Ingredients:

   • Add the saffron with its soaking water, chopped tomato, and sherry vinegar to the skillet.
   • Turn the heat to high and let the mixture simmer for a few minutes.
   • Pour the contents of the skillet into the Dutch oven with the lentils.
   • Add the reserved potato slices to the Dutch oven.

5. Simmer the Stew:

   • Bring the stew to a boil, then reduce the heat to a simmer.
   • Cook covered with the lid slightly ajar for about 10 minutes.
   • Taste and adjust seasoning if needed, then cook for an additional 10 minutes.
   • The lentils should be quite soft, and the potatoes will start to break down. Discard the onion halves, bay leaves, and thyme or rosemary sprig.

6. Finish and Serve:

   • Drizzle a bit more extra-virgin olive oil over the stew before serving.
   • Garnish with chopped parsley if desired.

Tips:

• Texture: The lentils should be soft, and the potatoes should be breaking down slightly, adding a creamy texture to the stew.
• Make Ahead: This stew can be made ahead and stored in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors meld.

Enjoy your comforting and flavorful Lentil and Potato Stew!