Spanish Spiced Red Lentils

I brought back two beautifully vivid paprika varieties from Spain (pimentón de la Vera and pimentón picante). I wanted to scrawl down and share in a quick non-recipe/recipe how I’ve been enjoying using these magical dusts.

I love a fun fact or two— so allow me to pass along the fun fact that paprika originates from Central and South America, specifically Mexico. In the 16th century, Christopher Columbus returned to Spain with peppers. An area called “La Vera” region has since become renowned and maintained their reputation for a unique production tradition that slowly dries peppers over oak wood fire, imparting a smokey flavor that ranges from sweet to bitter to hot.

Another fun fact— because I remain curious and interested in the ways our foods are like medicine— paprika is rich in antioxidants that help protect our cells, it’s a good source of vitamin A, C, and E… it supports eye and immune health, may aid digestion and support heart health. The peppery powder is also an anti-inflammatory (especially the picante variety).

Ingredients:

• Pimentón de la Vera, 1 heaping tablespoon

• Pimentón picante, 1 heaping tablespoon

• Turmeric Powder, 1 heaping tablespoon

• Cumin, one pinch

• 1 Red Onion, finely diced

• 5-6 Garlic Cloves, minced

• Fresh Thyme

• Fresh Oregano

• Red lentils, 1.5 cups

• Stock, 4.5 cups

• Salt and Pepper, to taste

Method:

Add a good swirl of olive oil to a medium sized pot with the finely diced onion, place over medium heat. Allow onion to cook for 3-4 minutes. Once the onion is slightly translucent, add the garlic and dry spices to the same pot, stir, and cook a minute more to really wake the spices up.

Add the lentils and stir for another quick moment to slightly coat in olive oil. Submerge everything by adding the stock. Top your brightly simmering pot of legumes off with the fresh herbs, neatly tied in a small bundle, and a good pinch of salt and cracked pepper. 1-2 tablespoons.

Gently simmer for about 10-15 minutes until lentils are al dente and just beginning to go tender. Red lentils cook quickly, so keep a close eye— although, this would taste delicious enjoyed silky and soft as well.

Serve topped with more olive oil, a handful of toasted breadcrumbs, and a few slivers of fresh mint.