Lentils are the simple humble food I have at home with my family.

Here's a recipe for my favorite stew on a budget

To me, lentils are a special taste of home…from the time I was a boy and my mother would cook lentil stew for me and my three brothers until now, when I make a pot for my wife and daughters. Lentils are the kind of simple, humble food I have at home with my family on a Friday night, and then we have leftovers all weekend long.  

Everyone grows up eating lentil stew in Spain, it’s like our chicken soup, and every mamá makes it a little different. At the beginning of the month, my mother might have chorizo and blood sausages to flavor the stew. Later in the month, when money was running low, she would add what vegetables she could find around the house; some carrots, a potato, a leek. 

This week, with the White House Conference on Hunger, Nutrition, and Health taking place right now, I wanted to share this lentil recipe — something delicious, affordable, and very nutritious.

What is amazing about lentils? They are an excellent source of protein and iron, rich in vitamins and minerals, and high in fiber. Lentils are tolerant in dry and drought conditions, making them a critical food source able to feed large parts of the world. They have been around for centuries and are an important ingredient in many cultures.

They are also easy to find and can be inexpensive. They come in a variety of colors (black, brown, red, green). You should always keep some in your pantry to create an easy and nutritious meal for your family. I like the small brown lentils known as pardinas (which you can find in some Latin grocery stores). They are a bit smaller and firmer than other lentils and hold their shape when cooked in stews and soups. Be sure to use the dry lentils, not the canned ones. You want the lentils to soak in all the vegetable goodness as they cook. 

My mother would puree the vegetables and lentils together when making her stew. I like to keep the lentils whole, and instead only puree the cooked vegetables to add thickness and flavor. Use whatever vegetables you have on hand and spice up your stew with your favorite flavors. Pimentón, Spanish smoked paprika, is of course my favorite. I also like to add a little sherry vinegar to each bowl. Even better, let your stew rest for a day in the refrigerator, the flavors come together in a beautiful way.

Here I show you how simple it is to make this humble stew.

My Lentil Stew

Serves 6-8 (or 4 plus leftovers)

1 16-ounce bag brown lentils, rinsed and picked over