Lentejas Viudas

Lentejas viudas are Castilian, the lean lentil pot of the inland table: lentils, vegetables, olive oil, pimentón, and no meat. They are called viudas, widowed, because the chorizo and morcilla are missing. That isn't a lack if you cook the base properly. It is a different dish, quieter and cheaper, and it has fed plenty of tables well.

The method that decides it is the sofrito, the slow onion base. Cook the onion, carrot, pepper, and garlic low until the onion goes dark gold and sweet, then let the grated tomato lose its water before the pimentón goes in. Rush that step and the lentils taste thin. Do it slowly and the pot has body before the lentils ever soften.

Use pardina lentils if you can find them, the small brown ones that hold their shape and don't need soaking. If you're far from Castilla, use small green or brown lentils with good turnover from the shop, not old dusty ones from the back of a cupboard. Red lentils are for another pot; they collapse. No hace falta haber pisado España. With good lentils, a patient sofrito, and the pimentón kept from burning, siempre sale, si lo sigues.