Spanish Lentil and Cod Stew | Lentejas con Bacalao
Ingredients
- 4 tbsp extra virgin olive oil (60 ml)
- 1 onion
- 6 cloves garlic
- 1 red bell pepper
- 2 carrots
- 1 tsp sweet smoked Spanish paprika (2.50 grams)
- 1/2 tsp ground cumin (1.50 grams)
- 2 tomatoes
- 1 cup dried green lentils (130 grams)
- 1 liter vegetable broth (4 1/4 cups)
- 1 bay leaf
- 4 cod fillets (7 oz / 200 grams each)
- 2 tbsp chopped fresh parsley (8 grams)
- sea salt & black pepper
Instructions
Spanish Lentil and Cod Stew | Lentejas con Bacalao serves 4 original recipe by spainonafork.com.
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