The changes I made are in bold letters…

• 1-1/2 cups small lentils (I used green lentils) the author suggested Pardina or Puy which are brown lentils that are nutty, creamy and firm
• 1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
• kosher salt and black pepper (to taste)
• 4 or 5 medium russet potatoes, peeled (optional – russets have thick skins so I peeled them) and cut into large chunks
• I added 4 carrots, cut in half, then in quarters, tossed with a little EVOO and fresh thyme leaves and roasted in a 400 degree oven for 30 minutes
• 3 tbsp. EVOO, plus more for drizzling
• 2 medium leeks, white and tender green parts chopped in 1/2-inch pieces
• 1 tsp. garlic, chopped
• 1 large thyme or rosemary sprig
• 2 tbsp. Pimenton dulce (I used pimenton de la vera which is hot) or smoked sweet paprika
• 1/8 tsp. ground cayenne, or to taste
• small pinch of saffron (12 strands) soaked in 1/4 cup cold water
• 1 cup chopped canned tomato with juice (I had tomato puree I needed to use up so used a cup of that)
• 2 tbsp. sherry vinegar
• parsley, minced to garnish

COMMENT: My method of preparation was different from the author. Much debate in the comments section about using 3 different pans to cook everything; some just adjusted the recipe where only 1 pan was used. I followed his directions and will adjust the next time I make it. One suggestion was the addition  of carrots which I liked. At the last minute I decided to roast the carrots at 400 degrees for 30 minutes. Also, the author removed the onion halves, why? I kept them as others did – I did remove the whole clove and bay leaves that were attached to them.

The lentils cooked too look and became mushy – I added up the approximate cooking time and it was about an hour or so. It was okay as it did help to thicken the stew – I would rather have mushy lentils than hard ones, but of course I would rather they be perfectly cooked!

Directions:

Rinse the lentils and place in a Dutch oven with 8 cups of water. Pin a bay leaf to each onion half with a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt (optional), then simmer with lid ajar for about 30 minutes until soft. Turn off heat – they will continue to cook in the hot liquid adding more cooking time to the lentils.

In another pot add the chopped (David sliced them) potatoes covered with salted water (I did rinse them). Cook just until done, about 10 minutes. Drain and spread out on a towel to cool. 

Put 2-3 tbsp. olive oil in a large skillet over medium-high heat. When the oil is hot add the chopped leeks and stir to coat. Cook, until soft but still green, about 5-10 minutes. Turn heat to medium and add the garlic, thyme, pimenton and cayenne, saffron and soaking water, the chopped tomato (I used tomato puree) and sherry vinegar. Simmer for a few minutes and add the mixture to the lentils; then add the reserved potatoes.

Bring to a boil, then reduce to a simmer. Cook, covered with lid ajar for about 10 minutes. Taste and adjust any seasoning, then cook for 10 more minutes. The lentils will be quite soft (after approximately 1 hour they were mushy, the potatoes were cooked perfectly. I did not discard the onion halves as they were breaking down and combining with the rest of the mixture. I did remove the 2 bay leaves, cloves and sprig of thyme.

Finish with a drizzle of EVOO and minced parsley if you wish.

Recipe by cookingwithauntjuju.com