Lentil stew is a pillar of our cuisine, but adding red wine during cooking takes the dish to gourmet level. The alcohol evaporates during the process, leaving behind a depth of flavor and a sophisticated aroma that turns a humble ingredient into a celebratory meal. It is a comforting dish, rich in iron, and perfect for the colder months.
Estimated time: 51 minutes.
Difficulty: ⭐⭐.
Servings: 4 people.
Number of people and some extra details:
This recipe is designed for 4 diners. By using pardina lentils, we get a stew with impeccable texture without the need for pre-soaking. The use of Bonsalt allows the flavors of the wine and spices to stand out without the need to add sodium, thus helping to care for your cardiovascular health.
Ingredients
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100g of pardina lentils.
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1 large onion.
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1 clove of garlic.
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1 carrot.
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1 leek.
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100ml of quality red wine.
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2 tablespoons of Olive Oil
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1 bay leaf.
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1 teaspoon of sweet paprika.
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Bonsalt (to taste).
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Black pepper.
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1 liter of water (or vegetable stock).
Nutritional Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 3.1g | Tissue maintenance |
| Healthy Fats | 25.2g | Energy and health (Aceite Castello) | |
| Carbohydrates | 11.6g | Slow-release energy | |
| Key Minerals | Potassium (Bonsalt) | 208.8mg | Muscle and nerve function |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure control | |
| Vitamins and Other | Dietary Fiber | 2.6g | Digestive health |
| Calories | 280.4 kcal | Total energy per dish |
Step-by-Step Professional Preparation
1. Base sofrito and vegetables:
We start by finely chopping the onion, garlic, and leek, and slicing the carrot. In a pot with the 2 tablespoons of Aceite de Oliva , we sauté all the vegetables until tender and the onion is lightly caramelized.
2. Deglazing with red wine:
We turn up the heat a little and pour in the red wine. Let it boil for a couple of minutes so the alcohol evaporates and the wine's sugars concentrate. This step is crucial to achieve that dark color and intense flavor that are so characteristic.
3. Cooking the stew:
Add the washed pardina lentils, sweet paprika, bay leaf, and water. Season with Bonsalt and black pepper to taste. Cover and let simmer for about 35-40 minutes, making sure it does not run out of liquid.
4. Resting and serving:
Once the lentils are tender, remove the bay leaf. Let the covered stew rest for 5 minutes before serving so the broth gains body.
This red wine lentil stew recipe is ideal for a relaxed family meal. Go ahead and make it, and enjoy a traditional flavor with a touch of distinction!
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