Spanish · Main

Lentil Roast in piquillo pepper

A sun-baked take on Lentil Roast, built on piquillo pepper and finished the way we like it. Ready in about 1 hr 10 min and easily enough for 4 people.

4.7 from 2,341 cooks

Prep30 min

Cook40 min

Serves4

LevelMedium

Members' recipe

Ingredients

300gdried lentils
2, dicedonion
to tastesea salt
1/4 cupolive oil
1 tspsmoked paprika

Method

Prep everything first: chop the aromatics, measure the piquillo pepper elements, and pat the lentil dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Spanish Members

Spanish

Sherry and almond Paneer Roast

Our tested Grilled Paneer Roast: tapas-style, generous, and balanced with sherry and almond....

50 min · Easy

Spanish Members

Spanish

Sherry and almond Sweet Potato Crumble

A saffron take on Sweet Potato Crumble, built on sherry and almond and finished the way we like...

2 hr · Advanced

Spanish

Spanish Salmon Gratin

Our tested Slow-Cooked Salmon Gratin: saffron, generous, and balanced with saffron. Serves 4...

1 hr 5 min · Medium

Spanish

Salmon Medley in tomato and olive oil

The kind of Spanish plate you make on repeat. tomato and olive oil, a proper roast, and a...

32 min · Easy