This Spanish Chowder leans on smoked paprika and garlic to do the heavy lifting. We glaze the Lentil for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the smoked paprika and garlic 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.
Add the dried lentils and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the smoked paprika and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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