Weeknight-friendly Lentil Soup with the smoked paprika and garlic we come back to again and again. Big flavour, short shopping list.
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 crisp 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 cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
Weeknight-friendly Tofu Mash with the tomato and olive oil we come back to again and again. Big...
Spanish
Members
Our tested Glazed Chicken Breast Galette: smoky, generous, and balanced with tomato and olive...
Spanish A sun-baked take on Chickpea Hash, built on sherry and almond and finished the way we like it....
Spanish
Members
Our tested Charred Paneer Medley: tapas-style, generous, and balanced with tomato and olive...