Spanish-style stewed lentils with peppers, paprika and rice

Ingredients

For 1 serving

• Cooked lentils180 g
• White rice50 g
• Bell peppers0.5
• Carrots1
• Onion0.5
• Chopped tomatoes100 g
• Extra virgin olive oil10 g
• Paprikato taste
• Bay leavesto taste
• Saltto taste

In season: October – March

Method

1. Put a pan of water on to boil for the rice. Wash the vegetables and cut the onion, pepper (without seeds and pith) and peeled carrots into roughly 1 cm dice.
2. Heat the oil in a pan over a medium heat and cook the vegetables for 8 minutes, stirring, until soft; add the paprika and stir for 30 seconds, until fragrant (it burns quickly), then add the tomato pulp and cook for 2 minutes.
3. Add the drained lentils, the bay leaf, a glass of water and salt and cook over a medium-low heat for 15 minutes, until the sauce is thick; remove the bay leaf.
4. Meanwhile salt the water once boiling and cook the rice for the time on the packet, usually 15–18 minutes, until tender; drain.
5. Serve the lentils with the rice alongside.