Rustic Smoked Paprika Lentil Stew with Leeks and Potatoes

1. Prepare Lentils

Start by rinsing the lentils thoroughly under cold water. In a Dutch oven or a large heavy-bottomed pot, combine the rinsed lentils with 8 cups of water, the halved onion, bay leaves pinned with cloves, and a pinch of kosher salt. Bring this mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.

2. Cook Potatoes

While the lentils are cooking, bring a medium pot of salted water to a boil and cook the potato slices for about 10 minutes until they are tender but still firm. Once done, spread them out on a baking sheet to cool.

3. Cook Leeks

In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium-high heat. Add the chopped leeks, season with salt and black pepper, and cook them for 5-8 minutes until they soften and begin to take on a bit of color.

4. Add Garlic and Spices

Add the chopped garlic, thyme sprig, pimentón dulce (or smoked sweet paprika), and ground cayenne. Stir continuously to prevent the spices from burning and to allow their flavors to bloom.

5. Add Saffron and Tomatoes

Add the saffron along with its soaking water, the chopped canned tomato with its juice, and the sherry vinegar to the skillet. Increase the heat to high and let the mixture simmer for a few minutes to meld the flavors together and reduce slightly.

6. Combine and Simmer

Pour the contents of the skillet into the Dutch oven with the lentils. Add the cooked potato slices. Bring the stew to a gentle boil, then reduce the heat and let it simmer for another 20 minutes with the lid ajar. Halfway through, taste and adjust the seasoning with salt and pepper if needed.

7. Finish and Serve

Before serving, remove and discard the halved onion and the thyme sprig. Drizzle the stew with a bit of extra-virgin olive oil and, if desired, sprinkle with chopped parsley for a fresh finish.