Lentil stew

Lentil stew



  • 300 g / 10 ½ oz of lentils
  • 1 black pudding
  • 1 onion
  • ½ red pepper
  • 1 tomato
  • 1 carrot
  • 3 cloves of garlic
  • ½ glass of white wine
  • 2 tablespoons of EVOO Coupage
  • 1 tablespoon of sweet paprika
  • Salt
  • 1 stock cube


Leave the lentils to soak for 2-3 hours. Chop the onion, garlic, pepper, carrot and tomato. Pour 2 tablespoons of EVOO into a pot on high heat. Add onion, pepper and garlic. Fry for 2-3 minutes. Add the tomato and leave for 2-3 minutes. Remove the sauté and beat with the wine glass. Pour the beaten sauté back into the pot and heat. Add paprika to the pot and leave for 30 seconds. Add the lentils and carrot to the pot. Stir. Add stock cube and salt. Cover with water and heat on medium. Add water until the lentils are tender. Cook the black pudding separately for 5 minutes on medium.

Use of the Coupage: This is a complex EVOO. We like to compare it to a symphony. The natural mixture of the three types of olive (picudo, picual and hojiblanca) provide this oil with differential aromas and nuances.

We chose the Coupage to enhance the diversity of aromas and flavors of this our lentils. The Picual variety enhances the tomato of the dish. The hojiblanca confers the dish notes of wild herbs and artichoke. It is a very herbaceous EVOO that makes it ideal for stews.

Carmen's recipe

Lentil stew
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