Spanish Lentils Bowl with Olives, Manchego, and Bread

Name: Spanish Lentils Bowl with Olives, Manchego, and Bread
Cuisine: Spanish
Ingredients: 3 tablespoons (45 ml) olive oil; 2 onions, finely diced; 1 large bell pepper, finely diced; 4 large tomatoes, grated, or 1 cup (242 g) canned whole tomatoes with juices; 1 teaspoon ground cumin; 1½ teaspoons dried thyme or oregano; 1½ teaspoons dried thyme or oregano; 1 teaspoon salt; 1 teaspoon pepper; 1½ cups (288 g) dried brown lentils; 1 carrot, sliced; 1 sweet potato, peeled and diced into ½-inch (13 mm) pieces; 2 bay leaves; 6 to 8 cups (1.4 to 1.9 L) vegetable stock, depending on the lentils used and on how saucy you want the stew; 6 to 8 cups (1.4 to 1.9 L) vegetable stock, depending on the lentils used and on how saucy you want the stew; 2 cups (86 g) fresh baby spinach; 2 garlic cloves, sliced; 2 sprigs fresh thyme; 1 sprig fresh rosemary (optional); 2 tablespoons (8 g) minced fresh parsley; ½ teaspoon dried oregano; ¼ teaspoon paprika; 1 tablespoon (15 ml) red wine vinegar; Zest of ½ orange, cut into strips; 16 wedges Manchego cheese, sliced thin; 1½ cups (255 g) green olives; Toasted bread; Fresh tomatoes; Chili flakes; Fresh parsley leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This hearty vegetarian Spanish Lentils Bowl brings together the comfort of a home-cooked stew with the spirit of a tapas spread. The lentils are simmered with sweet potatoes and carrots among plenty of aromatics and finished with spinach. On the side are tapas-style tangy and tasty marinated olives and slices of Manchego cheese. Crispy bread is perfect for scooping this bowl and turning it into an impeccable comfort meal.

Ingredients

Europe
Spain
Main course
Vegan
Mediterranean

Ingredients

Method