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Spanish Lentil Stew
Born from Spanish comfort cooking and carried through L.A.’s toughest seasons, this lentil stew has nourished more than appetites. It’s fueled firefighters, nurses, and restaurant crews through wildfires and shutdowns alike. Earthy beluga lentils simmer with fingerling potatoes, carrots, and turnips in a broth that’s both grounding and generous. A handful of baby kale adds a fresh, peppery finish, while a hard-boiled egg brings quiet richness. Comforting, wholesome, and utterly soul-soothing.
Nutritional facts
Protein
25g
Carbs
54g
Calories
380kcal
Fat
8g
Ingredients
Black Lentils, Egg, Onion, Fingerling Potatoes, Carrots, Tomato Sauce, Tokyo Turnip, Kale, Celery, Canola and Olive Oil Blend, Balsamic Vinegar, Kosher Salt, Thyme, Bay Leaf, Black Pepper, Organic Vegetable base, Saffron
Contains eggs, soybeans.
Reviews
4.0
Based on 86 reviews
Denise · 12/15/25
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About Sandra Cordero
Chef Sandra Cordero is a champion of Spanish cuisine, culture & hospitality in Los Angeles. Growing up half-Spanish & half-Dutch, Chef Cordero spent her school years in Amsterdam & her summers in Spain on the family farm in Galicia. She started working in restaurants as a teenager, traveled the world in her 20’s & ended up in NYC.Her culinary career began in Los Angeles, where she worked for many acclaimed chefs before opening her own restaurant, Gasolina Cafe. There, she introduced Paella Nights to LA & kept Valley residents’ bellies full with Spanish-inspired, seasonal all-day staples for more than a decade.
At her Santa Monica restaurant & tapas bar, Xuntos, which means “together,” she serves authentic & modern Tapas, sharing her passion for Spanish food with much-loved family recipes from her summers in Spain. She is an advocate for equality in her industry, a co-founder of Regarding Her, which supports women in hospitality, and a member of The World Central Kitchen Chefs Corps, feeding her community when they are most in need.
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